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Ingredients
| zucchini squash: 750 g (shredded) |
| green onions - spring or scallion: 5 whole onions (finely chopped) |
| feta cheese: 250 g |
| dried spearmint: 1 Tbl |
| parsley: 2 Tbl (chopped) |
| fresh peppermint: 2 Tbl (chopped) |
| paprika: 1 tsp |
| all-purpose flour: 140 g |
| eggs: 3 (beaten) |
| salt |
| black pepper |
| olive oil: 4 Tbl (for frying) |
Courgette Fritters from My Garden
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
20 min -
Servings
25 serving(s)
Tags
- Shred the courgettes and lay them on a clean tea towel for about 20 minutes to get rid of any excess wetness.
- Mix together the spring onions, crumbled feta, parsley, fresh and dried mint and paprika.
- Add the flour and season well with salt and pepper.
- Gradually add the beaten eggs and mix thoroughly before stirring in the drained, shredded courgettes. It will be a lumpy batter and that is okay.
- Heat a few tablespoons of oil in a large frying pan and drop heaped dessertspoons of the mixture into the hot oil, flattening the little cakes down with a spoon as you go.
- Cook for about 2 minutes each side until golden, and then transfer to a couple of waiting plates.
- Serve at room temperature with wedges of lime which you can spritz over as you eat.