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!