Light And Lovely Pea Feta And Courgette Fritters Recipes

LIGHT AND LOVELY PEA, FETA AND COURGETTE FRITTERS

Steps:

• Coarsely grate the courgettes and place in a colander set over a bowl. Sprinkle with a good pinch of salt, toss well and press down hard on the courgette several times. Set aside to drain for about 30 minutes, then squeeze out the excess water until the courgette is fairly dry (this will also exude the salt).
• Meanwhile, tip the peas into a small, heatproof bowl. Just cover with boiling water and leave for 1 minute, then drain and set aside.
• Sift the flour and baking powder into a large bowl and make a well in the centre. Add the eggs to the well and beat, gradually drawing in the flour, to create a smooth batter. Stir in the courgettes, peas, feta, spring onions, dill and chilli flakes, if using.
• Heat a large, non-stick frying pan over a medium-high heat and add 1 tsp of the oil. Place 3 or 4 heaped spoonfuls of the courgette mixture in the pan, spacing them a little apart, and flatten slightly with the back of the spoon. Fry for 2 minutes on each side, until golden and crisp, then transfer to a plate lined with kitchen paper and keep warm. Repeat with the remaining mixture, adding more oil to the pan and adjusting the heat as necessary.
• Dress the rocket leaves with the tomato dressing and serve with the lemon, cut into wedges. Alternatively, just sprinkle the rocket leaves with lemon juice and serve.

SPICED PEA & COURGETTE FRITTERS WITH MINTY YOGURT DIP

Steps:

• In a large bowl, mix together all the fritter ingredients, except the oil, until combined. For the yogurt dip, simply mix all the ingredients together in a small bowl with plenty of freshly ground black pepper and 1 tsp salt. The dip can be made in the morning and chilled.
• When you're ready to cook the fritters, heat the oil over a high heat (you want to make sure the oil is really hot, so be brave!). Carefully drop 1 tbsp of batter into the pan - add only 4-5 tbsp at a time so you don't overcrowd the pan - and fry for about 2 mins each side until nicely crisp and golden. Remove from the pan and place on kitchen paper to absorb the excess oil. The fritters can be fried a couple of hours before serving, then reheated in the oven.
• To reheat the fritters ready for serving, heat oven to 220C/200C fan/gas 7. Put the fritters on a baking tray and bake for 10 mins or until crispy and hot. Serve on a platter with the feta and spring onions scattered over, with the minty yogurt dip on the side.