Tangy courgette fritters that we've bound together with chickpeas and feta. These are the greatest snack on the planet.
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Serves
4
Courgette
Feta
Fresh Coriander
Drained Cooked Chickpeas
Ground Turmeric
Yoghurt
Egg
Plain Flour
Baking Powder
Hot Sauce
Olive Oil
Salt
Black Pepper
Serves
4
Courgette
Feta
Fresh Coriander
Drained Cooked Chickpeas
Ground Turmeric
Yoghurt
Egg
Plain Flour
Baking Powder
Hot Sauce
Olive Oil
Salt
Black Pepper
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Coarsely grate the courgette. Roughly crumble the feta. Roughly chop the coriander.
Step 2.
Drain the chickpeas if using canned, then roughly mash or blend to a very coarse paste, leaving plenty whole or partially crushed. Transfer to a bowl, then stir through the turmeric, yoghurt, courgette, eggs, feta and three-quarters of the coriander. Season with salt and pepper. Combine the flour and baking powder, then add to the bowl and gently fold through to make a batter.
Step 3.
Pour enough oil into a large frying pan to create a thin film, then set over a high heat. Working in batches, add heaped tablespoonfuls of batter to the pan and fry for about 2-3 mins until the bottom has firmed enough to flip over. Fry on the other side for 2 mins. When cooked, put on a warm plate covered with a cloth.
Step 4.
Serve drizzled with yoghurt and topped with the remaining coriander. Finish with hot sauce or chilli, if you like.
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Notes (1)
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Grace D.
20 days ago
Yum these are great for weeknights or meal prep
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