Although I rarely admit it, my husband Blair is often a better cook than me! He’s patient and methodical with a great palette so hardly puts a foot wrong in the kitchen (other than not cooking enough!). I’ve made numerous versions of courgette fritters and his are hands down the best. They’re great for hot summer nights when you don’t feel like a heavy meal. We serve with extra feta, a squeeze of lemon, avocado wedges and whatever chutney we have in the fridge….oh and a dry pinot gris.
Makes about 10 fritters
2 1/2 cups coarsely grated courgettes (from about 3 medium)
1 teaspoon salt, divided
1 large egg
1 large egg yolk
1/2 cup (or more) flour
1/2 cup crumbled feta cheese
1/2 cup grated parmesan
1 cup chopped fresh Italian parsley
1/2 cup chopped red onion
1 1/2 tablespoons chopped fresh dill
Zest of one lemon
1/2 cup (about) olive oil
knob of butter (optional but amazing!)
Toss courgette and 1/2 teaspoon salt in large bowl. Let stand 5 minutes. Transfer to sieve. Press out excess liquid; place zucchini in dry bowl. Mix in egg, yolk, 1/2 cup flour, both cheeses, and 1/2 teaspoon salt. Mix in parsley, onions, dill and lemon. If batter is very wet, add more flour by spoonfuls.
Heat a good drizzle of olive oil and small knob of butter over medium heat. Working in batches, drop batter in rounded tablespoonfuls into frypan. Fry fritters until golden, 5 minutes per side, adding more olive oil and butter as needed. Transfer to paper towels. Serve with extra feta, a squeeze of lemon, avocado wedges and whatever chutney you like. Enjoy
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