Courgette, white bean and feta fritter with preserved lemon and mint yoghurt



• 2 courgettes, grated
• Sea salt flakes
• 4 spring onions, finely chopped
• 1 x 400g tin cannellini beans, drained and lightly crushed with a potato masher
• 150g feta, crumbled
• Small handful dill, chopped
• Small handful mint, chopped
• A grating of nutmeg
• 1 egg, beaten
• 100g plain flour
• ½ tsp baking powder
• Freshly ground black pepper
• Olive oil for frying

For the yoghurt:
• 4 tbsp Greek yoghurt
• 1 garlic clove, crushed
• 1 preserved lemon, flesh discarded, skin finely chopped
• Zest of 1 lemon
• Juice of ½ lemon
• 1 tsp sumac
• Small handful of mint, chopped


Words by:
Rachel Green
Featured in:
June 2023

Rachel Green shares three of her favourite seasonal recipes featuring fresh garden herbs and vegetables.

• Start by mixing all the ingredients for the yoghurt together.
• Coarsely grate the courgettes into a colander and toss with a little salt and leave to drain for 30 minutes to an hour. Squeeze thoroughly and put into a large mixing bowl. Add the spring onions, beans, feta, dill, mint, nutmeg, beaten egg, flour and baking powder. Season and mix well together.
• Put a generous amount of oil in a frying pan and put over a medium heat. When the pan is hot, add spoonfuls of the batter to the pan and flatten slightly. Cook for a couple of minutes until golden brown, flip over and repeat. Drain the fritters onto kitchen towel and serve immediately, while hot, with the yoghurt.

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