Greek-style courgette fritters with tzatziki
- July 2013
- Serves 8
- Takes 20 mins to make, 10 mins to cook, plus draining
These crisp, light courgette fritters with yogurt dip work well as starter or on a mezze sharing platter.
- Vegetarian recipes
- 16g (3.4g saturated)
- 12.8g (3g sugars)
- 300g courgettes (about 2 medium)
- 110g plain flour
- ½ tsp salt, plus extra for salting
- 5 tbsp olive oil, plus extra for deep-frying
- 2 large free-range egg whites see tip)
For the tzatziki
- ½ large cucumber
- 250g Greek yogurt
- 1 fat garlic clove, crushed
- 8 thin spring onions, trimmed and very finely chopped
- 1 tbsp chopped fresh dill or mint, plus extra to garnish
- 1 tbsp extra-virgin olive oil
- 1 tsp white wine vinegar
- Top and tail the courgettes, then slice them, diagonally, into 6-7mm thick slices. Toss in a bowl with a little salt, spread out on kitchen paper, then leave to drain for about 30 minutes. Sift the flour and the ½ tsp salt into a bowl, make a well in the centre, then add the 5 tbsp olive oil with 150ml cold water. Gradually beat together to make a smooth batter. Leave to rest.
- For the tzatziki, peel and discard half the cucumber skin in strips, leaving the rest. Coarsely grate the cucumber. Scoop up small handfuls and squeeze out most of the excess liquid. Tip the yogurt into a bowl and stir in the grated cucumber, garlic, spring onions, dill or mint, olive oil, vinegar and salt and pepper to taste. Spoon into a serving bowl and garnish with a little extra chopped dill or mint.
- Pat the courgette slices dry with kitchen paper. Heat some oil for deep-frying to 190°C (or until a cube of bread turns golden in 20 seconds). This can be in a thermostatic fryer, deep saucepan or sauté pan.
- Whisk the egg whites in a bowl until they form soft peaks, then carefully fold them into the batter. Dip the courgette slices a few at a time into the batter, add them to the hot oil and deep-fry for 2 minutes until crisp and golden. Drain briefly on kitchen paper, sprinkle lightly with a little more salt if you wish, and serve with the tzatziki while they’re hot and crisp.
If you can find courgette flowers, stuff them with goat’s cheese and fresh basil, then coat in leftover batter and deep-fry. Serve them with the courgettes.
You could use the leftover egg yolks to make fresh mayonnaise – search our website for a recipe.
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