Fritti is just what you want to be eating when the sun is shining. These gorge courgette fritti go great with our homemade honey and feta dip.
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Serves
4
Feta
Honey
Fresh Oregano
Aleppo Pepper
Lemon
Garlic
Extra Virgin Olive Oil
Courgette
Rice Flour
Plain Flour
Baking Powder
Sugar
Sparkling Water
Vegetable Oil
Serves
4
Feta
Honey
Fresh Oregano
Aleppo Pepper
Lemon
Garlic
Extra Virgin Olive Oil
Courgette
Rice Flour
Plain Flour
Baking Powder
Sugar
Sparkling Water
Vegetable Oil
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Step 1.
Add the feta to a food processor and blend until smooth. Add the extra virgin olive oil, 1-2 tbsp of water, the juice of half a lemon and some salt and blitz again. In a small pan, combine the honey with the oregano and aleppo. Warm to infuse and set aside.
Step 2.
Fill a large pot just under halfway with vegetable oil and set over a medium heat, bring to 180°C.
Step 3.
Cut the courgettes into batons.
Step 4.
Whisk together the rice and plain flours along with the baking powder and caster sugar. Gradually whisk in the sparkling water until you have a loose batter, the texture of double cream.
Step 5.
Lightly dust the courgettes with rice flour, dunk briefly in the batter and carefully lower into the oil.
Step 6.
Lightly dust the courgettes with rice flour, dunk briefly in the batter and carefully lower into the oil.
Step 7.
Tip the feta dip into a bowl and drizzle with the infused honey.
Step 8.
Serve the hot, crispy courgettes with lemon wedges and the feta honey dip.
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