There is always a period during the summer months when there is a glut of courgettes in the garden. These little fritters are quite delicious, extremely popular with our family and friends, adding another cooking method, to use up the glut. Serve them as part of a meze, lunchtime snack with a salad or as a vegetable accompaniment to a meat dish.
Courgettes - 400g, grated.
White breadcrumbs - 40g
Dill - 1 tbsp, fresh, chopped
Kefalotyri cheese - 50g grated
Ground black pepper
Egg - 1, beaten
• Lay the grated courgettes on kitchen paper and sprinkle salt over.
• Leave for around ½ hour and then blot and dry the courgettes thoroughly with more kitchen paper.
• Mix together the courgettes with the breadcrumbs, dill, cheese and pepper. Add the egg and mix again.
• Leave the mixture for about ½ hour, in a cool place, to allow the flavours to blend.
• Heat some olive oil in a frying pan and take spoonfuls of the courgette mix and shallow fry. Don’t mould the fritters, leave them rough, this way you will have lovely crunchy edges.
• Fry the fritters in batches for just a few minutes each side.
• Drain on kitchen paper and serve warm.
Notes: Any leftovers (there rarely are) can be eaten cold the following day, you will lose out on the crunchy edges but they still taste good.
Variations: If you cannot obtain kefalotyri cheese, substitute with parmesan, pecorino or manchego.
Serves: 4, as a vegetable accompaniment and up to 8 as part of a meze.
© Clifftop Publishing 2017