Courgette, Carrot & Feta Fritters
2 courgettes/zucchini, peeled and coarsely grated 2 carrots, peeled and coarsely grated
I tsp salt
Zest of ½ lemon (optional)
3 tbsp gluten-free plain/ all-purpose flour (or any flour of your choice)
100g/3½oz feta cheese, crumbled
50ml/2fl oz/¼ cup rapeseed/ canola oil or any vegetable oil you prefer
For the dip
100g/3/oz/generous ½ cup
Leaves from 2 mint sprigs, washed and finely chopped
Place the grated vegetables in a sieve/fine-mesh strainer over a large bow and mix with the salt, Leave for 10-15 minutes. Squeeze out and discard the excess liquid.
In a large bowl, mix the grated vegetables with the eggs and lemon zest, if using. Add the flour and feta cheese and mix well.
Put a large frying pan on a medium heat, pour in about a third of the oil and heat. Carefully add a tablespoon of the vegetable batter, sliding it into the hot oil; it should sizzle when it hits the oil. Flatten it out slightly. Add a few more to fill the pan. When each becomes golden brown underneath, flip it over.
Prepare a large plate with paper towels next to the pan. When both sides of the fritters are lovely and golden, take them out and place on the lined plate to allow the excess oil to be absorbed. Continue in the same way, adding oil to the pan and working your way through the batter.
To make the dip, spoon the yogurt into a bowl. Add the mint and mix well.