Preheat the oven to 140C/gas 1. Coarsely grate the courgettes into a large mixing bowl and sprinkle with a good pinch of salt. Set aside for 5 minutes. Meanwhile, make the salsa: whisk together the olive oil, lemon juice, cherry tomatoes, lemon rind, olives and mint and season with black pepper. Set aside.
Using a triple layer of kitchen paper, squeeze the courgettes to absorb their moisture. Repeat twice until they are dry. Add the shallots to the courgettes with the garlic, flour and eggs. Mix into a thick batter and fold in the Feta.
Heat the oil in a large frying pan. Once hot, add a heaped tablespoon of the batter and press down with the back of a spatula
4 fritters at a time for 3–4 minutes each side until deep golden and cooked through. Keep warm in the oven. Serve 3 fritters per person with some rocket and a spoonful of salsa.
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