Courgette and feta fritters


Other than his very popular New Vegetarian column at the Guardian, Yotam Ottolenghi also writes for Here Is The City News. And, he doesn’t hesitate to use recipes the editor of the Guardian didn’t see fit to publish. This one had to be dropped from a section on quick and healthy breakfasts. Having tried it, I can certainly understand why. It took me a couple of hours and a dishwasher load to have it ready. It might be delicious, but it is not exactly what you need to to start the day… Unless you go to Nopi’s and order it from the menu.

Courgette and feta fritters


  • 200g soured cream (I replaced it by lactose free yogurt)
  • 2 tbsp roughly chopped coriander
  • ½ tsp ground cardamom
  • 70ml sunflower oil
  • Zest and juice of 1 lime
  • Salt and black pepper
  • 3 medium courgettes
  • 2 small shallots, finely chopped (but very very finely, otherwise you will feel you are chewing onions)
  • 2 garlic cloves, crushed
  • Grated zest of 2 limes
  • About 60g self-raising flour
  • 2 large free-range eggs
  • 2 tsp ground coriander
  • 1 tsp ground cardamom
  • 150g manouri cheese (or feta)

In a small bowl, mix the cream, chopped coriander, half a teaspoon of ground cardamom, two teaspoons of oil and the lime zest and juice. Season to taste, cover and chill.

Chop off the ends of the courgettes, then grate the flesh into a bowl. Sprinkle with half a teaspoon of salt and leave for 10 minutes so they release their juices. Squeeze the courgettes to remove most of the liquid, then add the shallots, garlic, lime zest, flour, eggs, ground coriander, the remaining cardamom and a pinch of pepper. Mix to form a thick batter (add some flour if it’s a bit runny), then fold in the manouri.

Heat 2-3mm of oil in a large frying pan and add heaped dessertspoons of the batter (in batches, if need be), flatten a little and cook on each side for around three minutes. Remove and drain on kitchen paper. (larger portions than a tablespoon will give very messy fritters. Do not forget to flat).

Serve three fritters per portion with a generous dollop of the sauce.

One Comment on “Courgette and feta fritters”

  1. weie-madchen says:

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