These Turkish get-ahead fritters are a delicious base for a pretty canapé, but you can serve them hot, with the yogurt topping as a dip, for a more informal nibble, if you like.
Gove these courgette fritters a go this as an easy canape or starter
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Yields:
24
Prep Time:
25 mins
Cook Time:
12 mins
Total Time:
37 mins
Cal/Serv:
73
Ingredients
For the fritters
1
large courgette (about 225g), trimmed and coarsely grated
1
spring onion, finely chopped
50g
feta, finely chopped
1
garlic clove, crushed
11/2Tbsp.
freshly chopped dill
20g
plain flour
25g
beaten egg
2Tbsp.
olive oil
For the topping
100g
Greek yogurt
50g
cucumber, finely chopped
1Tbsp.
freshly chopped mint, plus extra to garnish
1/2
red chilli, deseeded and finely chopped
Directions
Step 1For the fritters, put the grated courgette into a colander in the sink, sprinkle over 1tsp salt and mix. Set aside for at least 10min (up to 30min) to draw out moisture.
Step 2Tip the salted courgette on to a clean tea towel, lift up the corners and squeeze over the sink to drain out as much liquid from the courgette as possible.
Step 3Empty the courgette into a large bowl and mix in the spring onion, feta, garlic, dill, flour and some seasoning. Stir in the egg.
Step 4Heat 1tbsp oil in a large, non-stick frying pan over medium heat. Working in batches and adding the remaining 1tbsp oil as needed, add 1tsp dollops of the courgette mixture to the pan, spacing apart and flattening the heaps slightly. Fry for 2-3min per side, until golden. Transfer on to a baking tray lined with kitchen paper and set aside until needed.
Step 5For the topping, in a small bowl mix the yogurt, cucumber, chopped mint and some seasoning. Arrange fritters on serving plate or board and spoon on a dollop of the topping. Garnish with mint and chilli. Serve.
Get ahead
Fry fritters up to a day ahead. Once cool, store in an airtight container in the fridge. About 30min before serving, reheat in a single layer on a baking tray in an oven preheated to 180°C (160°C fan) mark 4 for 10min. Complete recipe to serve.
Per serving:
Calories: 73
Protein: 3g
Total fat: 5g
Saturates: 2g
Carbs: 3g
Total sugars: 1g
Fibre: 0g
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A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
