Courgette and feta fritters with garlic yoghurt and potatoes
Coarsely grated courgette, feta, dill and spring onion make juicy fritters, fried golden in the pan. Serve with cold garlic yoghurt and boiled potatoes. With parmesan, lemon zest and rocket instead of the feta and dill they turn a little sharper.
- 35 minTime
- 30 minHands-on
- 4Portions
- ≈ 24 krper portion
- 600kcal per portion
Ingredients for 4 portions
- 500 gCourgette
- to tasteSalt
- 3Spring onions
- 150 gFeta
- 3 ½ tbspDill, finely chopped
- 1 ½ dlPlain flour
- 3Eggs
- to tasteBlack pepper
- 3 tbspRapeseed oil, for frying
- 3 dlGreek yoghurt
- 1 cloveGarlic
On the side
- 800 gPotato, ideally small and waxy
Method
- Rinse the potatoes, put them in a saucepan and cover with water. Add salt.
- Boil the potatoes until tender, about 20 minutes.
- Coarsely grate the courgettes. Put them in a colander, salt lightly and squeeze out as much liquid as you can with your hands.
- Thinly slice the spring onions and crumble the feta. Whisk the flour and eggs together in a bowl, then stir in the courgette, spring onion, feta and dill. Season with pepper.
- Crush the garlic into the yoghurt, stir and season with salt. Keep it cold.
- Heat the oil in a large frying pan. Spoon the batter into 8 fritters about 10 cm across and fry them in batches over a medium heat for 2–3 minutes a side, until golden brown.
- Drain the potatoes and serve with the fritters and the garlic yoghurt.
The cost is estimated from Swedish grocery prices.
