Greek Courgette Fritters with Tzatziki
Serves 4
Easy
Prep:
Cook:
Low Carb Lunch
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Showing items 1 to 6 of 6
Fritter
- 450g Courgette
- 6 tbsp Dill
- 1 bunch Spring Onions
- 1/2 tsp Nutmeg
- 180g Feta
- 4 Large Eggs
- 140g Flour
- 4 tbsp Olive Oil
- Salt and Pepper
Tzatziki
- 450g Courgette
- 6 tbsp Dill
- 1 bunch Spring Onions
- 1/2 tsp Nutmeg
- 180g Feta
- 4 Large Eggs
- 140g Flour
- 4 tbsp Olive Oil
- Salt and Pepper
- 240g Greek Yoghurt
- 1 Clove Crushed Garlic
- 87g Cucumber
- 1 tsp Red Wine Vinegar
- 1 tbsp Extra Virgin Olive Oil
- Salt and Pepper
Method
step 1
Make Tzatziki: Squeeze excess moisture from cucumber. In a small bowl, mix yogurt, garlic, cucumber and vinegar. Stir in olive oil. Add salt and pepper to taste.step 2
Make Fritters: Lay out a layer of paper towels and spread out grated courgette. Sprinkle courgette with salt and let sit for at least thirty minutes and up to an hour. Squeeze out all excess moisture from courgette.step 3
Put drained courgette in a large bowl with dill, spring onions, nutmeg, and feta. Mix to combine. Stir in eggs. Season with salt and pepper. Stir in flour until dough comes together, adding slightly more flour if dough is too wet to form patties. Form dough into 3-4 inch patties.step 4
Heat olive oil in a large fryng pan over medium high heat. Fry patties until golden brown on both sides and cooked through but still moist, about 2-3 minutes per side. Serve hot with tzatziki alongside.
