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Courgette feta fritters

July 1, 2010

So soft…and…fluffy…and taaaasty.

…with little flecks of green. Pillows of golden, green flecked, slightly salty, crushed-feta speckled tasty. How did I resist so…loooong?! Oh yeah. I made that cucumber dill soup. Eek.

You see, I loved the little Moosewood cookbook I had until that soup. So it took a while to trust it again.

Courgette feta fritters

makes enough for 3-4

  • 2 eggs, separated
  • 2 packed cups grated courgettes (zucchini)
  • 1/2c finely crumbled feta
  • 1/4c finely chopped spring/green onion (scallions)
  • 1/3c flour
  • pinch mixed herb
  • 1/4 tsp salt
  • lots of freshly ground black pepper
  • oil for frying

In a tall small bowl, beat the egg whites until stiff.

In a medium sized bowl, mix the rest of the ingredients together until the courgette shreds are evenly coated and no dry bits are left. Fold in egg whites until the mixtures is consistent.

Heat a little oil on medium heat* (to see if it’s hot enough, flick a drop of water into the pan. If it hisses and spits like crazy, the oil is hot enough), and add Tablespoonfuls of mixture to the pan. Fry until the top is dried out around the edges (it’ll be dull rather than shiny) and the bottoms are brown. Flip and fry until browned. Serve with tzaziki or sour cream. Keep hot on a baking tray in an oven set to 100C (212F).

So perfect with roast potatoes. To be fair roast potatoes go well with everything.

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