Turkish Courgette and Feta Fritters

by Bronwen Laight
Turkish Courgette and Feta Fritters


4 medium sized courgettes
1 small onion, finely chopped
3 cloves garlic, crushed
150 g feta, crumbled
Salt and pepper
A big handful fresh parsley, dill and mint, roughly chopped
Chilli flakes (optional)
2 eggs
1/3-cup plain flour
Vegetable oil for frying


Coarsely grate the courgettes and place in a bowl. Sprinkle with a little salt and leave to sit for 10 min. After 10 min. squeeze out the excess water. In another bowl, whisk the eggs and flour together. Add the courgettes, onion, herbs, chilli flakes and feta to the egg/flour mixture and season with salt and pepper. Heat a few tablespoons of vegetable oil in a frying pan and drop tablespoonfuls of the batter into the hot oil. Flatten the fritters a little as you drop the batter into the pan. Cook until golden brown on both sides. These can be served hot or cold.

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