Kolokithokeftedes! Courgette, mint and feta fritters.
Courgette, mint and feta fritters, a punch of flavour, enjoyed with a big dollop of creamy Greek yoghurt and squeeze of lemon.
At about this time of the year I've got more courgettes than I know what to do with, and these little beauties are a delicious use of them. A popular dish in Greece and Cyprus, perfect as a starter, part of a meze or as a seasonal tea.
They're full of flavour, sweet courgette, earthy mint and cinnamon and pops of salty feta which when dipped in the creamy Greek yoghurt just makes heaven. Served with a simple salad of tomatoes and cucumber. They don't need anything else.
A perfect tea, great for a veggie diet or a meat free Monday and a dinner we thoroughly enjoyed.
Give them a go, I can promise you won't regret it!
Recipe makes about 7 large fritters which serves 2.
2 medium sized courgettes
1 small onion
2 small (or 1 large) potato
150g feta, crumbled
3 teaspoon dried mint
pinch ground cinnamon
5-6 tablespoons plain flour
Salt and pepper
Sunflower oil for frying
1 - on the course side of the grater, grate the courgette, onion, potato and carrots and place in a bowl with a good pinch or 2 of salt, mix together and place in a sieve over a bowl and leave for an hour, this draws out moisture, and is key to these being nice and crisp when they're cooked 2 - Press down into the sieve after the hour and then squeeze the remaining moisture out, place into a bowl. 3 - Add in the eggs, feta, mint and cinnamon and mix, then add the flour, tablespoon by tablespoon till you have a mixture which you can bind into spoonfuls to fry, season well with salt and black pepper.
5 - in a pan put enough sunflower oil to shallow fry (about 1/2cm up the pan) and, once hot, dollop the mixture (approx 2 tablespoons worth of mixture per fritter) in the pan, separated out. Cook in batches of 3 - 4 fritters at a time.
6 - after 2 - 3 minutes flip them over and cook on the other side, till they're browned and crisp on each side - remove to drain onto a paper towel
7 - Serve immediately with Greek yoghurt or Tzatziki and salad