Jamie Magazine
By Georgina Hayden
20 mins
Super easy
serves 4
About the recipe
Make these easy fritters in advance to pack for picnics or a lunchbox, or serve them hot from the frying pan.
Recipe From
Ingredients
3 courgettes
1 lemon
1 fresh red chilli
1 bunch of fresh mint
1 free-range egg
25g plain flour
20g Parmesan cheese
1 pinch of dried oregano
100g feta cheese
olive oil
optional: sweet chilli sauce
Method
- Coarsely grate the courgettes, finely grate the lemon zest and Parmesan, then deseed and finely chop the chilli. Pick and finely slice the mint leaves.
- Beat the egg, then mix with the courgette, flour, lemon zest, Parmesan, chilli, mint, oregano and a good pinch of sea salt and black pepper. Scrunch it all up really well with your hands, then crumble in the feta and mix again.
- Heat a good drizzle of oil in a frying pan and fry tablespoons of the mixture for a couple of minutes each side until golden – these fritters make a lovely lunch with a leafy salad, some sweet chilli sauce and lemon wedges for squeezing over.
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