Courgette Feta Fritters Recipes

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COURGETTE & FETA FRITTERS



Courgette & Feta Fritters image

Thanks to Riverford for this recipe. Perfect topped with parma ham and poached eggs.

Provided by nikita_84

Time 35m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • To make the fritters, put the grated courgette in a large mixing bowl and sprinkle with salt. Leave for 10 minutes. Drain off any liquid that has accumulated, then place the courgettes on a clean tea towel and squeeze out as much liquid as you can.
  • Put the courgette back in the bowl, add the flour and eggs and mix well. Now add the spring onions, feta, garlic, herbs, chilli if using and seasoning (go easy on the salt as you have already salted the courgettes) and mix once more. Heat the oil in a frying pan over a medium heat.
  • Carefully drop spoonfuls of batter into the oil, using about 2 tablespoons batter for each fritter and patting them down so they flatten slightly in the pan. Fry gently until golden brown on both sides. Drain on kitchen paper and keep warm until all the fritters are ready.

COURGETTE (ZUCCHINI) & FETA FRITTERS



Courgette (Zucchini) & Feta Fritters image

"A few of these would make a great veggie main course." From "The Hairy Biker's Cookbook" MAY 2006 BBC Good Food issue.

Provided by Amanda in Aberdeen

Categories     Cheese

Time 55m

Yield 10 serving(s)

Number Of Ingredients 11

680 g courgettes
1 bunch spring onion, bulbs
2 tablespoons fresh dill, chopped
2 tablespoons flat leaf parsley, chopped
3 eggs, beaten
1 teaspoon paprika
225 g feta cheese
175 g plain flour
peanut oil, for frying
lemon slice, to serve
salt and pepper

Steps:

  • Grate Courgettes, add a few pinches of salt and allow to drain for approximately 20 minutes.
  • Place in a clean towel and squeeze out excess water.
  • Mix courgette ball with onion, dill, parsley, eggs and paprika. Season with salt and pepper to taste.
  • Work in the cheese and flour, mixture should have the consistency of porridge (oatmeal).
  • For each fritter spoon out 1 tbsp of mixture into hot oil and fry until golden.
  • Serve with slices of lemon.

Nutrition Facts : Calories 172.9, Fat 6.7, SaturatedFat 3.9, Cholesterol 83.5, Sodium 279.9, Carbohydrate 20.2, Fiber 1.4, Sugar 2.3, Protein 8.2

CLAUDIA RODEN'S COURGETTE FRITTERS



Claudia Roden's Courgette Fritters image

From her book 'Arabesque'. Fried onions, feta cheese and herbs lift what is otherwise a bland vegetable. These little fritters can be served hot or cold. They can be made in advance and reheated.

Provided by Flowerfairy

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1 large onion, chopped coarsely
3 tablespoons sunflower oil
500 g courgettes, chopped finely
3 eggs
3 tablespoons plain flour
2 sprigs of fresh mint, chopped
2 sprigs fresh dill, chopped
200 g feta cheese, mashed with a fork
oil (for frying)

Steps:

  • Fry the onion in 3 tablespoons of oil over a medium heat until it is soft and lightly coloured. Add the courgettes, and sauté, stirring, until they too are soft.
  • In a bowl, beat the eggs with the flour until well blended. Add black pepper (there is no need for salt because the feta cheese is very salty) and the herbs, and mix well. Fold the mashed feta into the eggs, together with the cooked onions and courgettes.
  • Film the bottom of a preferably non-stick frying pan with oil and pour in the mixture by the half-ladle (or 2 tablespoons) to make a few fritters at a time. Turn each over once, and cook until both sides are browned a little. Drain on kitchen paper.

Nutrition Facts : Calories 333.6, Fat 24.9, SaturatedFat 10, Cholesterol 203.1, Sodium 624.3, Carbohydrate 14.6, Fiber 2, Sugar 6.1, Protein 14.3

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