We’ve eaten these delicious fritters when we were in Turkey, when wanting something vegetarian, a change from kebabs. When we went to see our family in Lincolnshire at the weekend there was a greenhouse full of enormous courgettes just calling out to be turned into magical mucver. We had to rise to the challenge! This recipe makes about 15 fritters.
- 1 kg courgettes grated (we put them through the food processor on grater)
- 3 onions grated
- 2 eggs
- 1 mug flour
- 1 mug breadcrumbs
- I would have liked a handful of chopped dill and parsley – we didn’t have any so dried mixed herbs were a substitute
- 100g feta cheese crumbled
- I tsp chilli flakes to taste
- Salt and pepper to taste
- 3-4 tbsp sunflower oil
Grate the courgettes and onions, and then squeeze to remove as much juice as possible. Heat a tablespoon of oil in a wide frying pan and fry the onions and courgette mix for 5 minutes. Remove from the pan and put it in a big bowl to cool for a few minutes. Next add the eggs, crumbled feta cheese, flour, breadcrumbs, chilli flakes, salt and pepper. Mix all the ingredients until thoroughly mixed up.
Heat the rest of the oil in the frying pan and carefully slide in tablespoons of the mixture. Fry in batches for a few minutes on each side until golden brown. Serve hot with a yogurt and garlic dip. They were soft and veggie-tastic on the inside but crispy on the outside. They also re-heated next morning to make breakfast sarnies.