Easy courgette fritters

Courgette fritters


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Grate the courgettes and place them in a large bowl. Add 2 teaspoons of salt, mix well and set aside for 15 minutes
After this time the courgettes will have released quite a lot of water. Transfer them to a colander, squeeze as much of the water out as possible then place into a clean, dry bowl
Crumble in the feta cheese then mix in the flour, eggs, spring onions, mint, a good twist of pepper and a little salt, but not too much as the courgettes will already be salty
Once the mixture is combined and ready to go, heat a non-stick frying pan over a medium heat with 1 tablespoon of olive oil
Spoon a heaped tablespoon of the mixture into the hot pan and press down with the back of the spoon to form a round shape – you should get 4 fritters in the pan at once
Cook until golden brown and crispy underneath, then flip over and cook the other side. The mixture on top will be still quite wet, so make sure you flip them with confidence so that the mixture on the top doesn’t spill out
Drain on kitchen paper and serve with some mint yoghurt
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