Courgette and feta fritters are a dish many of us come to know and love during holidays to Greece, or visits to Greek restaurants. Happily, this courgette and feta fritter recipe from Marianna Leivatitaki’s Aegean cookbook didn’t disappoint, transporting our reviewer Nicky back to the memories of wonderful trips.
Read more about the book, and all the dishes Nicky cooked from it, in our full Aegean review here.
For those of you who grow your own courgettes, this recipe is perfect for making the most of the late summer glut.
Greek Courgette and Feta Fritters
In the summer months in our restaurant, we used to grate about 10kg (24lb) of courgettes every evening for these. It was incredible how many of them would be ordered. We used just feta in the original recipe but the addition of some hard cheese only makes them better. They are a perfect snack after a long day on the beach.
- 4 large courgettes
- 1 large red onion, diced
- 1 tbsp olive oil
- 1 large handful of fresh mint leaves, chopped
- 1 handful of fresh dill, chopped
- 100 g 31/2oz feta, crumbled
- 100 g 31/2oz strong hard cheese, such as Manchego, Pecorino or Parmesan, coarsely grated
- 4 tbsp plain flour, possibly a bit more, plus extra for dusting
- 2 organic eggs
- 1 tsp dried oregano
- 200 ml 7fl oz vegetable oil, for frying
- Sea salt and freshly ground black pepper, to taste
Grate the courgettes using the coarse side of a box grater, then salt them and let them drain for 10 minutes.
Fry the red onion gently in the olive oil until translucent. Squeeze the courgettes to get rid of excess water and place in a bowl with the onion. Add the mint and dill, feta and hard cheese. Add the flour and eggs and mix everything together. Season with oregano, salt and pepper. The mix will be quite loose but manageable enough to create the fritters. Check for seasoning.
Heat the oil until hot but not smoking. Check by dropping in a bit of the mixture – it should bubble instantly. Take a large tablespoon of the mix, roll in the flour and fry in the hot oil until golden. Repeat until all the mix is used up.
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Kavey Eats received a review copy of Aegean: Recipes from the Mountains to the Sea by Marianna Leivatitaki from publishers Kyle Books (Octopus Group). Book cover provided by Kyle Books (photography © Elena Heatherwick).
Please leave a comment - I love hearing from you!3 Comments to "Greek Courgette and Feta Fritters"
Interesting – never met onion in a courgette fritter before, mine are just courgettes, herbs, flour (a small proportion of self raising or a pinch of baking powder), eggs, feta, salt & pepper; no cheese except the feta. Based on a couple of online recipes and a fritter eating binge in several tavernas on Paxo
I’d honestly never tried Courgette until I tried this, I think a lot of us tend to be quite dull when it comes to cooking veggies. I did enjoy this though and I’ll definitely try Courgette in more recipes!
I had to look up what “courgettes” were. Where I come from (US) we call them zucchini, and I love them! As a gardener, I can attest to the bumper crops even a mildly successful plant yields…I have sauteed, steamed, and baked-stuffed my zucchini, even stuffed the flowers and made zuchhini bread. So, I am happy to discover something new here! The technique somewhat reminds me of Fried Indian Fritters, and I don’t ordinarily fry red onion so that’s interesting, too. I’m looking forward to trying this recipe with my harvest. No doubt it will be a hit!