From Suze Morrison’s latest round of recipes for The Watercress Company for World Vegetarian Day, give this healthy, but indulgent, snack a go.
Serves 4
(Good as a snack or starter.)
Prep time: 20 minutes Cook time: 10 minutes.
Ingredients:
For the fritters
4 Medium Courgettes, grated
6 Spring Onions, finely sliced
20g Watercress, finely chopped
2tbsp Mint leaves, chopped
2 tbsp Parsley, chopped
2 tbsp Dill, chopped
150g Feta, crumbled
200g Plain Flour
2 tsp Baking Powder
2 Large Eggs, room temperature, beaten
60-80ml Olive Oil for frying
For the yogurt dip
200g Full Fat Greek Yogurt
2 tbsp Lemon Juice
1 Clove Garlic, minced
20g Dill, finely chopped
½ tsp Salt
Method:
- Begin with the dip, mix all the ingredients together and set aside in the fridge.
- For the fritters, add the courgette to a colander, sprinkle with ½ tsp salt and set aside in a sink for 30 minutes.
- Gather the courgette in your hands and squeeze out all the excess moisture, you are aiming to get as much out as possible.
- Add to a large bowl with the onions, watercress and herbs, mix well before adding the feta.
- Add the eggs and fold the mixture together, trying to maintain a little integrity in the feta pieces. Finally, sift over the flour and baking powder and mix until homogenous.
- Heat the oil in a heavy-based pan until hot. Add tablespoons of the mix and cook for 2 minutes on each side. As they cook, remove and drain on kitchen paper.
- Serve hot with the dip