Courgette & Feta Fritters

Courgette & Feta Fritters
Courgette & Feta Fritters
Courgette & Feta Fritters


For the fritters:

  • 300g courgette, coarsely grated
  • 1 small shallot (25g) finely chopped
  • Finely grated zest of 1 lime
  • 30g self-raising flour
  • 1 egg lightly beaten
  • 1 + 1/4 teaspoons ground coriander
  • 3/4 teaspoon freshly ground cardamom
  • 80g feta cheese, broken up into 1cm pieces
  • Sunflower oil for frying

For the dipping sauce:

  • 125g Greek yoghurt
  • 3g fresh coriander, chopped
  • 1/4 teaspoon freshly ground cardamom
  • Finely grated zest and juice of 1/2 a lime
  • Salt and freshly ground black pepper


  1. In a small bowl, combine all the ingredients for the dipping sauce, with a dash of salt and pinch of black pepper. Set aside in the fridge until ready to serve.
  2. Place the grated courgettes in a colander and sprinkle over 1/2 a teaspoon of salt. Set aside for 10 minutes, then squeeze them to remove most of the liquid: you want the courgettes to keep a little bit of moisture, so don’t squeeze them completely dry.
  3. Transfer grated courgettes to a medium bowl along with the shallots, lime zest, flour, eggs, ground coriander, cardamom and a sprinkle of black pepper. Mix until well combined, then gently fold in the feta cheese.
  4. Pour a few millimetres depth of oil into a frying pan over medium heat. Once hot, add 4 separate spaces out heaped teaspoons of mixture to the pan. Flatten each fritter slightly with the back of a spoon. Cook for about 5-6 minutes, flipping over halfway through, until golden and crisp on both sides. Transfer to a paper towel lined plate and keep somewhere warm while continuing with the remaining mixture.
  5. Serve with dipping sauce.

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