Fritters are normally a deep-fried thing. Mine are very shallow fried for colour then finished in the oven. They are a bit like crepes in so much as it takes one or two to find your flow. This works well as a light lunch, a starter or a vegetarian option. The main ingredients are courgettes and feta so don’t worry if you miss out on the cumin or the capers it will still taste great.
I tried to work this recipe without flour but they were just too delicate so I have added a spoonful of spelt flour which binds it and gives it strength. You can use any flour. I don’t cook with flour very often but I always have a bag of white spelt flour in my cupboard for the occasions that it is called for.
500g grated courgette
100g feta cheese
8g mint leaves (20 leaves)
1 tablespoon of tahini
1 tablespoon of spelt flour (or any other alternative flour will do)
1 tablespoon of capers
1 teaspoon of cumin
Salt and pepper
Squeeze of lemon
Squeeze the water out of the grated courgette – you can either use a tea towel by putting the grated courgette into the middle, then gathering it into a ball and twisting until the water comes through. You can also use your hands, be thorough with this otherwise the excess water thins down the mix.
Preheat your oven to 180 degrees. Put the grated courgette in a bowl, crumble in the feta then add the rest of the ingredients. Mix well with a spatula. You should have a thick, moist mix.
Put your non stick frying pan onto a medium to high heat. Let the pan get hot then brush the surface with oil, just enough to prevent sticking. Always do a tester first, just so you know how it will behave. With a dessert spoon drop the mix onto the oil. Don’t mess with it too much as it takes a minute to set. Loosen the edge with a egg slice then flip, it needs to be a golden brown colour. When the other side is done put it onto a baking tray lined with oven paper. Wipe the frying pan with kitchen paper and start again until you have made four. You can prepare these in advance.
Put the baking tray in the preheated oven and bake for 8 minutes. Leave for 5 mins to cool off a bit before serving.
Cherry Tomato Salsa Ingredients
1 small packet of cherry tomatoes (any variation will do, the redder the better)
1 spring onion (a shallot will do)
1 red chili (de-seeded)
Squeeze of lime or lemon
Squeeze of orange
2 dessertspoons of olive oil
Quarter the cherry tomatoes into a bowl. Finely chop the spring onion and the de-seeded chili. Add to the tomatoes with lemon, orange juice and olive oil. The orange juice is not for its taste or sweetness it’s to counteract the sharpness of the lemon, this enables you to use less salt. Sir well then add salt and pepper to taste. Ideally this can be made well in advance as it gives the flavors time to permeate.