Ingredients:

  • 3 medium Courgettes (Zucchini), approx. 600 g total
  • 1 teaspoon Fine Sea Salt
  • 2 large Eggs, lightly beaten
  • 150 g (5.3 oz) Block Feta Cheese, crumbled
  • 80 g (2/3 cup) All-Purpose Flour (Plain Flour)
  • 1 teaspoon Baking Powder
  • 1/2 cup (15 g) Fresh Mint, finely chopped (Fritters)
  • 1/4 cup (7 g) Fresh Dill, finely chopped
  • Zest of 1 Lemon
  • 1/4 teaspoon Freshly Ground Black Pepper
  • 1/2 cup (120 ml) Neutral Cooking Oil (e.g., Rapeseed/Canola or Sunflower Oil), for frying
  • 150 g (5 oz) Full-Fat Crème Fraîche (or Greek Yogurt)
  • 1 tablespoon Fresh Lemon Juice (Sauce)
  • 2 tablespoons Fresh Mint, finely chopped (Sauce)
  • Pinch of Salt and Pepper (Sauce)

Instructions:

  1. Grate the courgettes using the coarse side of a box grater. Transfer the grated courgette to a large bowl, mix thoroughly with 1 teaspoon of salt, and let sit for 10 minutes (Rest/Chilling Time).
  2. Transfer the salted courgette pulp into the centre of a clean, sturdy kitchen tea towel. Gather the edges and twist tightly, squeezing out as much liquid as possible. Discard the liquid. This is the crucial moisture-control step.
  3. In a mixing bowl, whisk together the flour, baking powder, and black pepper.
  4. Add the squeezed, dry courgette pulp, crumbled feta, lemon zest, mint, and dill to the dry ingredients. Pour in the lightly beaten eggs. Use a rubber spatula to gently fold the mixture until just combined. Do not overmix.
  5. Prepare the sauce: In a small bowl, combine the crème fraîche, lemon juice, chopped mint, and a pinch of salt and pepper. Whisk until smooth. Cover and refrigerate while the fritters are cooking.
  6. Heat the neutral oil in a large non-stick frying pan over medium-high heat until shimmering. A drop of batter should sizzle immediately upon contact.
  7. Scoop the batter using a standard tablespoon. Gently drop the scoops into the hot oil, ensuring they are spaced apart. Immediately press down lightly to flatten them into 1-inch thick patties. Work in small batches to avoid overcrowding.
  8. Fry for 3–4 minutes per side until deeply golden brown and crisp. Adjust the heat if they brown too quickly.
  9. Remove the fritters with a slotted spoon and place them on a wire rack lined with paper towels to drain any excess oil.
  10. Serve the fritters immediately while warm, paired with the chilled Zesty Mint Crème Fraîche.