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courgette and feta fritters
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Courgette (Zucchini) and Feta Fritters

Crispy on the outside, tender on the inside, these courgette (zucchini) fritters showcase the courgette's delicate flavor beautifully. Paired with creamy whipped feta, each bite delivers Mediterranean sunshine.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Appetizer, Lunch
Cuisine: American, British, Mediterranean
Keyword: Courgette, Feta, Fritter, Whipped Feta, zucchini
Servings: 2
Calories: 692kcal

Equipment

  • small food processor/blender
  • large frying pan

Ingredients

Courgette and Feta Fritters

  • 2 courgettes (zucchini) 300g approximately
  • 2 spring onions
  • 100 g feta
  • 1 tbsp fresh parsley
  • 1 tbsp fresh mint
  • 1 pinch chilli flakes
  • 1 egg
  • 50 g gram flour
  • salt and pepper
  • 2 tbsp light olive oil for frying

Whipped Feta

  • 100 g feta cheese
  • 2 tbsp Greek yoghurt
  • 1/2 tsp lemon zest
  • 2 tbsp extra virgin olive oil
  • Salt and pepper
US Customary - Metric

Instructions

  • Firstly, coarsely grate the courgettes using a box grater – any shape, size, or colour of courgette works – and either place in a sieve or wrap in kitchen paper to remove the excess water.
  • While that is draining, make the whipped feta. Place all the ingredients in a small food processor and whizz until creamy – around 1 minute. Place in the fridge until ready. If you prepare this well ahead of time, you will need to remove from the fridge 20 mins before serving to loosen up.
  • Having removed as much water as possible from the courgettes, add these to a large mixing bowl together with the finely sliced spring onions (green and white parts), the crumbled feta, finely chopped parsley and mint, a pinch of chilli flakes, 1 egg, and the gram flour. Beat everything together with a wooden spoon until you have an even mixture.
  • Into a large non-stick pan, add 2 tbsp light olive oil, and place over a medium-high heat. Once the oil is hot, spoon in the fritter mixture and press down to make even patties. This mixture should make around 6-8 fritters if serving as a lunchtime course. If making for an appetizer you should get around 16 fritters and will likely need to do this in a couple of batches.
  • Fry the fritters for around 3-4 minutes until golden brown on one side and then flip them over and fry for another 3-4 minutes. If making smaller versions, then the cooking time will be 2-3 minutes per side.
  • When ready, remove from the pan and cool for a couple of minutes on some kitchen paper and then serve with the whipped feta on the side and a dressed green salad.

Notes

  • I have used Gram Flour, which makes these fritters gluten-free, but of course you can use normal flour if that is not a dietary concern.
  • Another herb that works well in these fitters is dill.

Nutrition

Calories: 692kcal | Carbohydrates: 27g | Protein: 27g | Fat: 54g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 26g | Trans Fat: 0.01g | Cholesterol: 172mg | Sodium: 1214mg | Potassium: 876mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1361IU | Vitamin C: 41mg | Calcium: 584mg | Iron: 4mg