Courgette fritters with Feta
There are some times that you have an idea on your mind for too long and you are just not sure how to compete it.
In Greece having fried courgettes is a classic appetizer that you can find in many taverns. The classic way to make them is to have them cut in slices and fry them while you have covered them in a mixture of flour and beer.
Which is pretty nice but since I had a whole Sunday where I didn’t had anything to do, I decided to make the following recipe a little bit more complicated. After all, its not fun to cook if you don’t play around to see what comes up…
The worst thing that can happen is that you will cook something that is… not eatable…well there is always pizza hut I guess. But let’s be positive..
So I guess the best way to name the following dish is courgette balls! As we want to make them look like meatballs but without the meat….mmm . Be advised that even if that was our main dish that specific Sunday, it is mainly served as a side dish or appetiser in Greece.
Ingredients for Courgette Fritters
- 1 kilo of of medium courgettes
- 300gr of crumbled feta cheese
- 100gr of flour
- Half a bunch of mint
- Half a bunch of parsley
- Dill (remove the stalk)
- 2 eggs
- salt, pepper
- oil for frying
- Grate the courgettes and leave them in a strainer. Use your hands to drain them even more and then add them in a deep bowl.
- Add the flour, feta, herbs, the 2 eggs, pepper and a bit more of salt if you want. Be careful, because the feta cheese will be either way
- Gently mix them with your hands and check if you can mould them to small round burgers . If not add more flour
- In a deep non sticky pan, add around 3 cm of olive oil to medium to high heat. Put some extra flour around your courgette balls and then fry them .
- When you remove them add them in a plate with a kitchen paper on top to drain the liquids . Serve them with a sauce of your choice. Maybe tzatziki ?