Courgette Fritters
These Turkish fritters are a delicious base for a pretty canapé, or serve them hot, with the yogurt topping as a dip, for a more informal nibble.
Hands-on time 25min, plus salting and cooling. Cooking time about 12min. Makes 24
FOR THE FRITTERS
1 large courgette (about 225g), trimmed and coarsely grated
1 spring onion, finely chopped
50g feta, finely chopped
1 garlic clove, crushed
11/2tbsp freshly chopped dill
20g plain flour
25g beaten egg (about 1/2 an egg) 2tbsp olive oil
FOR THE TOPPING
100g Greek yogurt
50g cucumber, finely chopped
1tbsp freshly chopped mint, plus extra to garnish
1/2 red chilli, deseeded and finely chopped
1 For the fritters, put the grated courgette into a colander in the sink, sprinkle over 1tsp salt and mix. Set aside for at least 10min (up to 30min) to draw out moisture.
2 Tip the salted courgette on to a clean tea towel, lift up the corners and squeeze over the sink to drain out as much liquid from the courgette as possible.
3 Empty the courgette into a large bowl and mix in the spring onion, feta, garlic, dill, flour and some seasoning. Stir in the egg.
4 Heat 1tbsp oil in a large, non-stick frying pan over medium heat. Working in batches and adding the remaining oil as needed, add 1tsp dollops of the courgette mixture to the pan, spacing apart and flattening slightly. Fry for 2-3min per side, until golden. Transfer on to a baking tray lined with kitchen paper; cool slightly.
5 For the topping, in a small bowl, mix the yogurt, cucumber, chopped mint and some seasoning. Arrange fritters on a serving plate or board and spoon on a dollop of the topping. Garnish with mint and chilli. Serve.
PER SERVING 73cals, 3g protein, 5g fat (2g saturates), 3g carbs (1g total sugars), 0g fibre
GET AHEAD Fry fritters up to a day ahead. Once cool, store in an airtight container in the fridge. About 30min before serving, reheat in a single layer on a baking tray in an oven preheated to 180°C (160°C fan) mark 4 for 10min. Complete recipe to serve.