Vegetarian Courgette & Watercress Fritters

with Dill Yoghurt Dip

Recipe by Suze Morrison, Gourmet Glow | Photography by Lara Jane Thorpe

Ingredients:

 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

Dill Yoghurt Dip

200g Full Fat Greek Yoghurt

2 tbsp Lemon Juice

1 Clove Garlic, minced

20g Dill, finely chopped

½ tsp Salt

Method:

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 homogeneous.

6. Heat the oil in a heavy based pan until hot. Add tablespoons of the mix and cook for 2 minutes each side. As they cook, remove and drain on kitchen paper.

   Serve hot with the dip

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