Wednesday, 7 August 2013

Courgette Fritters

Just lately, I can't get enough of Greek food; I've had my Mediterranean Quinoa nearly every lunchtime for the past week - too nice! I was out in the evening with friends so knew I needed a little snack and despite having lunch at Launay's, I was still peckish - I had a salad; that's my excuse and I'm sticking to it! So to tickle my Greek-loving taste buds, I decided to make a Courgette Fritters (or Zuchinni for my American readers!), Tzatziki, olives, grilled tomatoes and a Greek Salad to accompany it. 

The recipe is really easy and the end result is tasty - definitely something you'll want to make again.

[Adapted from BBC Good Food]

All you need for the fritters is:
2-3 cups of courgette, grated
2 cups of potato, grated (peeled first)
2 medium eggs - I always go for free range!
3 tbsp chopped chives
A pinch of chilli flakes, optional
1 lemon, zest only

Serve with: roast tomatoes, tzatziki (ingredients below), Greek salad and olives.

First you'll need to grate the courgette and potato - once you've done this, you need to leave it to dry out for about half an hour. The easiest way to do this is to throw it all together in a sieve/colander - sprinkle it with salt and leave to one side.

While the veggies are drying out, get cracking with your tzatziki. I have made tzatziki here (and here) before but here it is again...

All you need for this is:
300g yoghurt, Greek preferably but Natural is fine
1 cucumber, grated
1 lemon, the juice (can use the same lemon you will be taking the zest from)
2 cloves of garlic, crushed
A pinch of salt
A drizzle of olive oil
A pinch of paprika, to serve

Mix the first five ingredients together in a bowl. When you've done this, drizzle the oil over and add your pinch of paprika - it's that easy! Pop it back in the fridge to keep cool while you get to work on the fritters.

I whipped up my Greek salad at this point too - lettuce, feta, tomatoes, cucumber, onion, olives and sundried tomatoes - all sprinkled with Greek herbs and a drizzle of oil.

Now the veggies have dried out a little, you need to squeeze out the excess moisture. The best way to do this is with a clean teatowel - NOTE: if you do it with kitchen roll it WILL stick and be an absolute nightmare.

In a bowl, beat together the eggs, chives, lemon zest and salt.

Whisk it up

And add your veggies. Mix together until you're left with this...

You'll need your oven on at about 160 now - stick your tomatoes on a baking tray and pop in to slower roast - you'll also use the oven to keep the fritters warm later on.

Grab a frying pan, swig some oil in and allow the pan to heat up until it's really hot.
When it's heated, add the mix - about 3 or 4 spoonfuls at a time, using the back of the spoon to flatten them a little and to shape them too.

Allow the fritters to cook for 2 or 3 minutes on each side before flipping over - any sooner, the mix will just completely fall apart. Ain't nobody got time for that.

When they're browned, pop them on a plate and stick them in the oven to keep warm - pop them on some kitchen roll first to remove any excess oil.
Keep repeating this process until you've used all of your mixture.

Your tomatoes will also be done after about 10 minutes, so pop them in a bowl and leave them in the oven to keep warm too!

And believe me, it was as delicious as it looks. I could eat it again right now...with a BIG glass of white wine. It'd be nice to be sat eaten this overlooking the ocean but my garden will have to do!

N xo

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