Watercress, Courgette & Spring onion fritters with a dill yogurt dip

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.


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

  1. Begin with the dip, mix all the ingredients together and set aside in the fridge.
  2. For the fritters, add the courgette to a colander, sprinkle with ½ tsp salt and set aside in a sink for 30 minutes.
  3. Gather the courgette in your hands and squeeze out all the excess moisture, you are aiming to get as much out as possible.
  4. Add to a large bowl with the onions, watercress and herbs, mix well before adding the feta.
  5. 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.
  6. 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.
  7. Serve hot with the dip

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© 2021 Dorset Food and Drink.
All Rights Reserved. Website By MiHi