Sunday 19 November 2017

Courgette and Feta Fritters

These fritters are light and fluffy and are perfect for breakfast, lunch or dinner.

Courgette and Feta Fritters
Courgette and Feta Fritters

Aoife McElwain and Mark Duggan

At forkful, we love when weekends provide us with the time to indulge in a bit of baking and battering.

We became better bakers (and batterers) when we realised the key ingredient to an enjoyable cake is to take the pressure off the baker. So, take your time and remember: you're not on MasterChef. A leisurely slot of working with flour, milk and eggs on a Saturday morning can provide you with some luscious treats by lunchtime.

Courgette and Feta Fritters (makes 6 to 8 fritters)

The moisture from the courgettes make these fritters light and fluffy. These little beauties are great for breakfast, lunch and dinner. Pick up a pack of Irish courgettes and get grating.

Ingredients

50g self-raising flour

75ml of milk

1 egg

Zest of half a lemon

1 teaspoon of chilli flakes

Salt

Pepper

1 large courgette

Large handful of crumbled feta, plus a bit extra to serve

Handful of freshly chopped mint, plus a bit extra to serve

Butter, to fry

NWS_2014-05-15_LIF_036_31653513_I1.JPG
Courgette and Feta Fritters

Method

1. Sieve the flour into a large bowl. Gradually whisk in the milk until well combined. Crack in the egg and whisk until you have a smooth, runny batter. You can add more milk if it's too thick for your liking.

First published in INSIDER Magazine, exclusive to Thursday’s Irish Independent

2. Finely grate in the zest of half a lemon. Add the chilli flakes and a pinch of salt and pepper before mixing again.

3. Finely grate the courgette and add to the batter.

4. Crumble in the feta and add the freshly chopped mint before stirring one more time, until all the courgette and feta are well coated in the batter.

5. Heat a bit of butter in a large, non-stick frying pan over a medium heat. Add a heaped tablespoon of the batter to the pan and fry for 6 to 8 minutes on each side, or until golden brown and cooked through.

6. Serve with an extra crumbling of feta, some extra freshly chopped mint and a slice of lime on the side.

First published in INSIDER Magazine, exclusive to Thursday's Irish Independent
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