Courgette & new potato fritters
This recipe was developed for us by Despina Mina - a fellow Crop Dropper, food enthusiast and blogger. For recipes and local food-related titbits, follow her at ForkedLDN
Summer has arrived and the courgette crisis is over, phew! Did you know that courgettes are high in vitamin C? If we're lucky and the sun shines, then it's all about alfresco dining. These fritters can be made a day before and are a great addition to a garden party or picnic.
Makes approx 35 fritters. Half the ingredients to half the quantities.
400g grated courgettes
400g scrubbed new potatoes
3 finely sliced spring onions
2 tbsp finely chopped fresh mint
1 tbsp finely chopped fresh dill
2 crushed garlic cloves
200g feta cheese
Zest of 1 unwaxed lemon
3 tbsp flour and a little extra to dust over the fritters once formed.
1 large egg beaten
Generous pinch of salt and pepper
1. Courgettes have a high water content and these fritters need to be as dry as possible. Put the grated courgettes into a large colander over the kitchen sink and sprinkle with a large pinch of sea salt, this will help draw out a little of the moisture. Set aside for 30 minutes to 1 hour.
2. Add the scrubbed potatoes to a pot of boiling salted water and half any potatoes that are a little bigger so that they all cook at the same time. Once cooked, drain the water and allow them to cool down completely. The cooler they are, the less moisture they'll hold. When they've cooled down add a little salt and pepper and lightly mash.
3. When the 30 minutes to an hour is up, rinse the salt away from the courgettes and squeeze out as much moisture as possible with your hands. This is where you need some elbow grease: roll up the grated courgettes in a clean tea cloth and wring out the remaining water. You'll be surprised how much water is still has but persevere as removing all the water is the key to these fritters.
4. In a large bowl combine all the ingredients but don't add any extra salt as the feta will provide this. Preheat the oven to 200°C , and leave a couple of baking trays inside as these need to be piping hot! Shape the mixture into little fritters weighing approximately 25g each, about 1cm thick then lightly dust them with flour.
5. Melt 25g of butter in a saucepan and brush this over each fritter on both sides before placing them on your hot baking trays and cook for 25 minutes or until the fritters start to turn brown at the edges. Depending on your oven you may want to swap the trays over half way as I find the middle of my oven is a little hotter than the top shelf!
6. Allow to cool down a little as they can be a little soft to the touch when they're still warm and serve. They taste lovely dipped in tsatziki!