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Sourdough courgette feta fritters

These fritters are so easy to make and cook in minutes : crispy on the outside, soft and gooey on the inside. You can make them in advanced (up to 2 days), just store in the refrigerator (or freeze them for up to one month) and re-heat a few minutes in the oven when needed. Makes 12.

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2 medium courgettes, about 400gr, grated and squeezed to remove excess water
100gr feta cheese (crumbled)
1 medium free range egg
100gr active starter (I use a strong white flour starter)
1 small garlic, grated
1 tsp lemon zest
1 tsp finely chopped fresh coriander
1 tsp finely chopped fresh mint


Grate the courgettes and sprinkle with salt to help remove the water. Leave for 15-30 minutes and squeeze as much moisture as you can.
Combine all ingredients in a large bowl. The mixture will be quite wet but don't worry. Each fritter is about one heaped tablespoon. Deep fry for 5 minutes or until golden brown. Best to deep fry than shallow fry as the fritters will keep their spherical shape. Serve as a starter with a squeeze of lemon and a dollop of Greek yogurt or as part of a tapas board. Enjoy!

Added by: Sylvie Soreau

Tags: Savouries

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