Photo by Courtney Cook on Unsplash
Lemon-Herb Courgette & Feta Fritters with Tomato Chilli Jam
Crisp courgette fritters with a tangy lemon-herb finish and a quick smoky tomato-chilli jam for dipping.
- 450 g courgettes
- 120 g feta cheese
- 2 pc eggs
- 80 g plain flour
- 1 tsp baking powder
- 2 clove garlic
- 1 pc lemon
- 15 g fresh parsley
- 200 g tinned chopped tomatoes
- ½ pc red chilli
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Grate the courgettes into a bowl, sprinkle with half the salt, and leave 10 minutes; squeeze very well to remove excess moisture.
- Step 2
Finely grate or crush the garlic. Zest the lemon and squeeze in half the juice. Finely chop the parsley.
- Step 3
In the bowl with the courgette, add feta, eggs, flour, baking powder, garlic, lemon zest, black pepper, and most of the parsley. Mix until you have a thick batter; add a spoon of water only if needed.
- Step 4
Make the tomato chilli jam: in a small pan, heat 1 tbsp olive oil, add the chopped red chilli, then stir in tinned tomatoes. Simmer 10–12 minutes until glossy and slightly reduced; season with a pinch of salt, the remaining lemon juice, and a little black pepper. Keep warm.
- Step 5
Cook the fritters: heat the remaining 1 tbsp olive oil in a non-stick frying pan over medium heat. Drop 2–3 tbsp portions of batter per fritter, flatten slightly, and fry 3–4 minutes until deep golden. Flip and fry another 2–3 minutes until cooked through.
- Step 6
Serve hot with the tomato chilli jam spooned over or on the side, and scatter with the remaining parsley.
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