Thursday, June 13, 2024

A Greek recipe which is great for serving for a picnic, at a summer BBQ or as a starter. You can make more or less as you need.


750g courgettes, trimmed and grated  zucchini fritters
2 bunches spring onions, finely chopped, including green
200g feta, crumbled
50g grated parmesan cheese
2 eggs, beaten
50g finely chopped fresh dill
50g finely chopped fresh mint
250g plain flour
extra virgin olive oil, for frying

2 portuguese cucumbers
6 cloves garlic, peeled
500ml Greek-style yogurt
2 tbs red wine vinegar
50ml extra virgin olive oil 



1. To make Tzatziki, grate cucumbers and put in a colander, weighted down with a plate for 15 minutes, to drain excess liquid, or place cucumber in muslin and squeeze out any remaining liquid.
Put garlic and a little sea salt in a mortar and pound to a paste with pestle. Put cucumber, garlic paste, yogurt and vinegar in a bowl, season and whisk until smooth, slowly adding olive oil. Cover and refrigerate.

2. To make fritters, mix courgettes, onion, cheese, egg and herbs in a bowl.
Add flour, season to taste and stir well.
Cover and refrigerate for at least 30 minutes.

3. Heat 1cm oil in a frying pan.
Shape mixture into round fritters, adding more flour if mixture is too wet.
Cook several fritters at a time for 5 minutes on each side or until golden brown and cooked through.
Transfer fritters to paper towels to drain.

To Serve

Keep the fritters warm, and serve with the Tzatziki and lemon wedges.
Served with fresh warm, crusty bread makes this recipe even better.