Conventional Recipes
Courgette, Mint & Feta Fritters with a Yoghurt Dipping Sauce
Fritters
½ c chickpea flour (or normal flour)
½ t baking powder
¼ c cold water
2 eggs
zest 1 lemon
½ c loosely packed mint or basil, roughly chopped
¼ c crumbled feta
1 t cumin powder
2 T nutritional yeast flakes, optional
¼ t chilli powder, optional
3 c grated zucchini (courgette), about 3 small zucchini, excess moisture removed *see below
a good grinding of salt and pepper
oil, to shallow-fry
Dipping Sauce
½ c natural unsweetened yoghurt
½ squeeze of lemon juice
1 t cumin powder
½ t wholegrain mustard
a good grinding of salt and pepper
To Serve
chutney of your choice
sliced spring onions
1. After grating your zucchini it’s important to get as much moisture out of it as possible otherwise your fritters will end up soggy. The easiest way to do this is to place it all into a clean tea towel, wrap up and wring it out until all the liquid stops dripping.
2. Mix the chickpea flour and baking powder into a medium bowl. Add the water and eggs together in a small bowl then whisk to form a smooth batter. Add lemon zest, chopped mint or basil, crumbled feta, cumin and chilli powder (if using) and grated zucchini. Season with a little salt and pepper, then mix to combine.
3. Heat a heavy-based fry pan over medium-high heat. Add a little oil to cover the base of the pan. Spoon heaped tablespoonfuls of mixture into the pan, without overcrowding. Cook for approx 2 minutes, until the bottom is lightly golden brown, then flip over and continue to cook for a further few minutes until cooked through. Remove from the pan and place onto a plate lined with kitchen paper. Repeat with remaining fritter mixture until all are cooked. Keep warm in the oven while you’re cooking the remainder.
4. Serve immediately with dipping sauce on the side and a serve of chutney, either as an entree, as a lunch or as part of a main meal with a salad on the side.
5. For the dipping sauce, mix all the ingredients in a small jar and combine evenly. Set aside until serving.
