Courgette and feta fritters
Throughout the summer courgettes are a staple in the market and at the roadside stalls in Matakana. The fresh dill in these fritters gives a real lift to the flavour and goes well with the feta cheese.
Try to choose fresh firm young courgettes as they have less water to dilute the batter. I love to serve these tiny fritters with drinks. They’re a great match for chilled pinot gris.
- 4 firm courgettes, grated
- 4 eggs
- 2 tablespoons flour
- Small pinch ground cumin
- Salt and freshly ground pepper to taste
- 150g soft feta cheese, cut into small cubes or crumbled
- 3 tablespoons chopped dill
- 4-5 tablespoons olive or light vegetable oil
- 1 lemon
Place the grated courgettes in a sieve over a bowl and allow any excess water to drain away. Beat the eggs in a bowl with the flour, cumin and seasoning to make a smooth batter.
Add the courgettes, feta and dill.
Heat a heavy-based frying pan and moisten the surface with a tablespoon or two of oil. When it is hot drop in tablespoons of the batter to make the fritters.
You can cook about 4-5 at a time, over gentle heat.
Turn them to cook to a golden colour on each side and then place on a paper towel to absorb any excess oil. Serve at once with lemon wedges.
The fritters can be kept warm by covering with tinfoil but are best eaten straight from the pan. Makes about 20 small fritters.