“But I thought you liked roasted vegetables?” Jamie said brandishing a whole bag of courgettes at me.
“Yeah I do” (I don’t)
“No you don’t I can tell you don’t” He said getting increasingly upset.
“Well I do, I just don’t like courgettes”
“What do you mean you don’t like courgettes?! We eat courgettes all the time!”
Jamie’s right, we do eat courgettes all the time but rarely in their natural slimy state, barf. I grate the little buggers to avoid ‘soggy courgette syndrome’. Grated, cooked and tossed in garlicky pasta can make courgettes a very pleasing thing, see my Courgette & Spring Green Lumaconi recipe. But we had pasta yesterday so had to come up with something else. FRITTERS! Oh wait, I’m not a huge fan of fritters either, oh dear… Fuck it, lets make them away, haven’t had a fritter for years. Fritters, along with the ‘vegetable stack’ and the ‘stuffed pepper’ were a rubbish vegetarian mealtime staple. But I’m going to reinvent this sad starter and make it into a delightful midweek main by cramming them full of feta and serving them with a homemade pickle. Lets do this thing.
Courgette Feta Fritters with Cucumber Pickle
Makes 6 fritters / Takes 30 minutes
3 tbs white wine vinegar
1 tsp toasted sesame oil
Half tsp caster sugar
1 garlic clove
Few leaves of fresh mint chopped
Half a red onion Roughly chopped
Half a cucumber peeled into ribbons
Pinch of salt
2 courgettes grated
2 medium eggs beaten
Pack of feta (200g)
60g plain flour
Handful chopped fresh mint
2 handful frozen peas
3 spring onion finely chopped
Salt and pepper
Spray oil for frying
Shop bought zatziki to serve
1 lime cut into wedges
1. Pop vinegar and sugar in a pan on a low heat until the sugar has dissolved. Remove from the heat and add the oil, crushed garlic and give it a good mix. Incorporate the chopped onions, cucumber, mint, and a pinch of salt and mix well. Leave to one side.
2. Put the oven on at 70C (50C fan) and place a large plate inside to warm up.
3. Finely chop the spring onions and pop in a large bowl along with the peas, crumbled feta and fresh mint. Give it a good stir and add the grated courgette and season with salt and pepper. Give it another mix and start incorporating the flour bit by bit. Beat the eggs in a separate bowl and then gradually add them to the mixture until fully combined.
4. Spray a large saucepan with spray oil and pop on a medium to high heat. Load up a spoon with the mixture and drop it into the pan then flatten the fritters out with the back of the spoon (I made my fritters roughly the size of a burger). I can normally fit three in a pan but if you’re unsure do 2 at a time. After a couple of minutes flip the fritters over and continue to cook for another 2 minutes.
5. Carefully remove your warm plate from the oven and transfer your cooked fritters onto it. Pop back in the oven to keep your fritters warm and repeat stage 4 until you’re out of mixture. I managed to make 6 which is plenty to feed two hungry people.
6. Siv your pickle to get rid of any excess liquid and serve topped with a sprinkle of sesame seeds. Plate up your hot fritters with a dollop of zatziki and serve with a couple of lime wedges.
If you’ve had a go at making my fritters or any of my other recipes I’d love to hear about it. @corrieheale firstname.lastname@example.org