Courgette & feta fritters with tzatziki

These delicious fritters make a great snack, starter or light meal. Making the refreshing, tangy tzatziki a few hours ahead is a good idea to allow the flavours time to meld.

Fritters

2 cups grated courgettes (about 3 medium) 1 tsp salt

2 spring onions, finely sliced

1 clove garlic, crushed

60g self-raising flour

2 eggs, lightly beaten

1⁄4 tsp freshly grated nutmeg

60g feta, broken into small pieces

1⁄3 cup mint leaves, chopped

Olive oil for frying

Tzatziki

1 medium telegraph cucumber

11⁄2 cups Greek yoghurt

1 tbsp lemon juice

1 tbsp olive oil

1⁄3 cup each: chopped mint and coriander leaves 2 tbsp chopped chives

Fritters:

Combine courgettes and salt in a colander. Leave to drain for 20 minutes then use your hands to squeeze out as much moisture as possible. Place courgettes in a bowl and combine with remaining fritter ingredients, seasoning to taste with salt and freshly ground black pepper. Heat about 5mm oil in a frying pan over medium heat. Place heaped tablespoons of mixture into the pan, flattening them slightly, and cook for about 3 minutes each side until golden and crisp. Serve warm with tzatziki.

Makes 8-10

Tzatziki:

Grate cucumber with skin on then squeeze out as much moisture as possible. Place in a bowl and mix in remaining ingredients, seasoning to taste with flaky sea salt and freshly ground black pepper. Cover and refrigerate until needed.

Makes about 2 cups