Courgette and feta fritters

YOU WILL NEED

500g courgette, coarsely grated

1 tsp flaked sea salt

1 small red onion, finely sliced

2 garlic cloves, peeled and grated

1 lemon, zested

20g Parmesan, grated

20g fresh mint, leaves chopped

1 red bird’s eye chilli, finely chopped

60g self-raising flour

2 eggs, lightly beaten

Grind of black pepper

150g feta, cubed

300ml sunflower oil, for frying

1 lemon, cut into wedges

DIRECTIONS

■ Place the grated courgette into a colander and sprinkle over the salt. Set aside for 10 minutes, then squeeze to remove most of the liquid.

■ Transfer the prepared courgette to a large bowl and add the onion, garlic, lemon zest, Parmesan, mint, chilli, flour, eggs and black pepper. Mix well to form a uniform batter, then fold in the feta cheese.

■ Pour approximately 3cm of sunflower oil into a large deep-frying pan and place on a medium heat. Once the oil is hot enough, carefully drop two heaped tablespoons of the mixture into the pan, spacing them well apart. Use the spoons to squeeze each spoonful together first, to help remove any excess liquid and form an oval shape.

■ Cook for 5 minutes, turning once halfway through, until golden and crisp on both sides. Transfer to a plate lined with kitchen paper to absorb the oil. Repeat the process until all your mixture is used up.

■ Serve with lemon wedges to squeeze over.