Courgette & Feta Fritters
2-3 spring onions, sliced finely
1 tablespoon dill
1 teaspoon paprika
small handful fresh parsley, chopped
1 large free range organic eggs
3 oz plain flour
100g feta cheese
400g courgettes, grated
salt & freshly ground black pepper
Sprinkle the grated courgettes with salt and mix well. leave to stand about 30 minutes, then squeeze all the excess water from the courgettes with your hand. LOTS of water comes out.
Mix the flour into the squeezed out courgettes. Add the dill, parsley, paprika and black pepper and mix again. Crack in the egg and mix well. Finally, add the crumbled feta cheese and mix again. If the mixture seems too dry, add a tablespoon of water.
Spray a non-stick skillet with olive oil and add the fritter mix to the hot pan in tablespoonfuls. Fry on either side until golden brown. Serve with slices of lemon or lime.
Makes ten fritters.
Nutritional Data per fritter
Calories (kcal) 71.0
Carbohydrate (g) 7.4
Protein (g) 4.0
Fat (g) 2.8
Also on the plate here (aside from some romaine and flat leaf parsley) are some cute little "green tiger" tomatoes I picked up in M&S. They are a very dark red inside and green & red striped on the outside. The skins are a bit tougher than normal cherry tomatoes, but they are VERY tasty. I shall be buying these again!
I will try to save some of the seed for future cultivation as well. I am pretty pleased with the tomatoes I have in my window boxes right now, although I have not been able to harvest any yet.
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