1 medium courgette
3 tbsp self-raising flour
30g feta, crumbled
1 tbsp finely chopped spring onion or chives
1 small clove garlic, crushed
1 tbsp finely chopped mint
1 tsp lemon juice
a pinch of chilli flakes
salt and black pepper
1/2 tbsp butter
Coarsely grate courgette onto a clean teatowel, pull up the sides of the teatowel and twist and squeeze tightly over the sink to remove as much liquid as possible.
Mix egg and flour to make a very thick, smooth batter. Add grated courgette, feta, spring onion or chives, garlic, mint, lemon juice, chilli flakes and salt and pepper to taste and stir well.
Melt butter in a heavy-based frypan then tip the melted butter in to the batter (very important) and stir until evenly combined. Use this same pan without washing to cook fritters. Spoon mixture into hot pan, using about 2 tbsp for each fritter to make 4 medium-sized fritters. Flatten slightly.
Cook fritters over medium heat for 2-3 minutes on each side or until mixture is fully cooked through to the centre. Serve with salad leaves and lemon wedges. I prefer salad, and some Thai chilli sauce and sour cream drizzled over the fritters.
For two people double the ingredients. For four, times everything by four etc
I leave the mint out as it can be quite over powering, and use chives and spring onion. You can also add mushrooms or sun-dried tomatoes to mix and match if making them regularly.
Have to say thanks to Annabel Langbein and her Free Range in the City cook book. She’s the Kiwi equivalent of Nigella Lawson, but without the sexualized food tasting. Guess when you read the book you don’t really notice though.