Lemon-Herb Courgette & Feta Fritters with Garlicky Tomato Yogurt
Crisp courgette fritters with a bright lemon-herb lift, served with a garlicky tomato-yogurt dip and a crunchy cucumber salad.
- 400 g courgette
- 120 g feta cheese
- 70 g plain flour
- 2 pc eggs
- 2 pc garlic
- 150 g cucumber
- 200 g yoghurt
- 150 g tinned chopped tomatoes
- 1 pc lemon
- 10 g fresh dill
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Coarsely grate the courgettes, then squeeze very dry in a clean tea towel (this is key for crisp fritters).
- Step 2
In a bowl, mix the eggs, crumbled feta, courgette, flour, half the dill, salt and black pepper until just combined (add 1–2 tbsp water only if the mix feels too stiff).
- Step 3
Heat 1 tbsp olive oil in a non-stick frying pan over medium heat. Spoon in 4 small patties per batch (about 2–3 tbsp each). Cook 3–4 minutes until golden, flip, and cook 2–3 minutes more. Transfer to a plate and repeat with remaining mixture.
- Step 4
For the garlicky tomato yogurt: finely grate or crush 1 garlic clove and warm it gently with the chopped tomatoes in the same pan for 3–4 minutes until slightly thickened. Stir through the remaining dill, then turn off the heat and cool for 2 minutes. Mix into the yoghurt, squeeze in juice from half the lemon, and season to taste.
- Step 5
Quick cucumber salad: slice the cucumber thinly and toss with a drizzle of olive oil, a pinch of salt, black pepper, and the remaining lemon juice.
- Step 6
Serve fritters warm with the garlicky tomato-yoghurt dip and cucumber salad on the side.
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