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.
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
Good news, we are taking orders again, as normal. Thank you for bearing with us during the challenge of C19 and we look forward to supplying you with our flour in the future.
Important note: Orders containing 10 sacks or more will be delivered by pallet.
Keep safe and well
The Shipton Millers