Courgette Fritters

It's been unusually hot today in London. Wanted to have something light & fresh, so I went back to an old but reliable recipe... Give it a try, if you have any problems let me know

The recipe 

Courgette Fritter Batter

2 courgettes grated

250g feta cheese

Handful of fresh Italian flat leaf parsley, chopped roughly

Handful of fresh mint, chopped roughly

2 spring onions, finely sliced

110g self raising flour

Salt & pepper

2 eggs, beaten

Olive oil for frying

Lemon to squeeze over the top when finished

Dipping Sauce

200g Crème Fraiche

Juice of ½ lemon

Small handful of dill & mint, chopped

Salt & Pepper to taste

Method

To make the dipping sauce, mix all of the ingredients together to achieve a smooth runny dressing & set aside for serving.

For the fritters coarsely grate the courgettes & place in a tea towel & ring out to get rid of any excess water.

Reserve a small amount of the herbs for platting. Put all the rest of chopped herbs in a bowl & crumble in the feta. Stir in eggs. Add the flour & season well with salt & pepper. Add in grated courgettes. The batter will be a bit lumpy, but no need to worry its supposed to look like that, keep plowing on.

Heat the oil in a large frying pan & drop heaped dessertspoons of the mixture into the hot oil, lightly flattening the little cakes down with the back of the spoon.

Cook the fritters for 2 minutes on each side until a deep golden colour, & then transfer to a paper towel.

To Serve 

Place the fritters on a plate, sprinkle with reserved chopped herb mix. Cut lemon into wedges and serve on the side with dipping sauce.