Courgette Feta Fritters, Labneh, Egg + Chilli Oil
Taking a break from my usual bakes to bring you a fantastic recipe that works for dinner or breakfast! These Courgette Feta Fritters are packed with flavour and textures. I love to keep the feta pieces quite chunky because they add so much to each bite. You can throw in whichever herbs you like—basil, dill, and chives would all work wonderfully.
Serves: 3 (Makes 8 Fritters)
Ingredients:
500g courgette, grated (about 2.5 courgettes)
200g carrot (roughly two), grated
Large handful of fresh mint, chopped
100g feta, crumbled
1/4 tsp dried chilli flakes
1 tsp ground cumin
120g spelt/plain flour OR 100g gluten-free flour
1 medium egg
100ml sunflower oil
Salt for courgettes plus 1/4 tsp for seasoning
Pepper to taste
500ml plain yoghurt, wrapped and hung in a tea towel to drain for 30 minutes to 1 hour (to make labneh)
Poached eggs
Peanut Salsa or Chilli Oil for drizzling
Instructions:
Prepare the Courgette: Lay out a clean tea towel and add the grated courgette. Spread it out and sprinkle over some salt. Leave it for 10 minutes to allow the courgette to release some water. Then wrap the courgette up in the tea towel and squeeze out as much water as possible.
Mix the Fritter Ingredients: Add the drained courgette to a large bowl along with the grated carrot, chopped mint, ground cumin, dried chilli flakes, and crumbled feta. Mix everything together gently to combine.
Add Flour and Egg: Add the spelt/plain flour (or gluten-free flour), crack in the egg, and add 1/4 tsp of salt. Mix everything together until evenly combined and a batter-like consistency forms.
Fry the Fritters: Set a large frying pan over medium to high heat and add the sunflower oil. The oil should cover the base of the pan. When the oil is hot, add large tablespoon-sized portions of the mixture into the pan. Shape each portion into a fritter and press it down gently with a spatula.
Cook Until Golden and Crispy: Add another 3 fritters into the pan, making sure not to overcrowd them. Fry for about 2 minutes on each side or until crispy and golden. Repeat the process to fry all the fritters in batches.
Plate and Serve: To plate up, serve the fritters on top of labneh (the drained yoghurt), add a poached egg on top, and drizzle with @saucyninaparker Peanut Salsa or your favourite chilli oil.
Enjoy These Delicious Fritters!
These Courgette Feta Fritters with Labneh, Poached Egg, and Chilli Oil make for a delightful meal, perfect for any time of the day. They are crispy, flavourful, and come together with minimal effort. The labneh adds a creamy contrast, while the poached egg and chilli oil give it an extra kick. Enjoy, and let me know if you try them out!