These Easy Courgette and Feta Fritters are as simple as they are delicious. Oven-bake for a healthy, golden finish and enjoy as finger food or as part of a meal. Packed with flavour and mouth-wateringly good.
Grate your courgettes and squeeze out as much of the liquid as you can over a colander. Use the colander and your hands - there will be lots! (See tips below.)
When you've squeezed out the liquid, put all of your Courgette Fritter ingredients into a large bowl and mix well with clean hands.
Shape the mixture into 8 patties and put onto a greased (or sprayed using Fry Light) baking sheet.
Bake for about 30 minutes of until browned, firm and cooked through.
To fry the Courgette Fritters:
Make 16 smaller patties instead of 8.
Heat 1 tbsp sunflower oil in a non-stick pan over a medium low heat, cook on each side for about 4-5 minutes until golden and cooked through.
Add more oil if needed between batches - don’t over crowd the pan.
Keep the cooked batches warm in the oven while you finish off the others.
Coarsely grate: For best results, make sure you coarsely grate your courgettes rather than finely chopped.Drying the courgettes: I use a clean tea towel for this job (which is a bit annoying as we then have a mucky tea towel BUT does get the most liquid out.) You could also use bare clean hands or a sieve.