Zucchini / Courgette Fritters…

The recipe is ridiculously easy, and once you’ve made them once they’ll soon become a frequent favourite…


You’ll need:
2 cups coarsely grated Zucchini / Courgette
1 cup coarsely grated (uncooked, peeled) potato
Salt
2 medium (free range) eggs
2 tbsp chopped chives
2 tbsp chopped mint
zest of one lemon


Once you’ve grated your veggies, you’ll need to leave them to dry for a little while.
Pop them into a colander or sieve, sprinkle liberally with salt and leave on the side for about half an hour
while you wait, you can get started on your dip.


You’ll need:
12oz (350g)/ 2% Greek yoghurt
1 grated cucumber
Juice of 1 lemon
2 crushed garlic cloves
Pinch of salt
Splash of extra virgin olive oil
A pinch of paprika


In a large bowl, mix together your yogurt, cucumber, lemon juice, garlic & salt. Swirl in your olive oil & mix. When you’re done, cover it with cling film & pop it in the fridge.
The flavours will start to develop as you cook your fritters.
Go back to your veg, put them into a clean tea-towel & squeeze any remaining moisture out of them. Really go to town and get rid of as much as possible!
In another bowl, beat your eggs, chives, mint & lemon. Stir in your veg until you’re left with something like this:

Turn your oven on and pre-heat it to about 350°F (180°C). Don’t worry, you won’t be cooking with it, but it will keep your fritters nice & toasty.
Heat a frying pan until it’s nice & hot. Add a good glug of olive oil.
When it’s really, really hot… add your mixture!

It’s a good idea to cook about 3 at a time, so you can keep an eye on them.
I find about a tablespoon just the right amount. Spoon it on and use the back to flatten them out and even them up.

They need about 2-3 mins on each side before flipping.

When they’re nicely brown, remove them from the heat using a spatula. Place them on some kitchen roll, on a plate & pop it in the oven.
This will remove some of the oil, stop them getting soggy & make sure they stay warm.
Keep going until you’ve run out of mixture.

Serve with your tzatziki, just sprinkle some paprika on top for a little colour.
Tear with your hands & dip away!

Preferably served on the beach with an enormous glass of wine, but failing that you could always serve them to friends as nibbles.

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