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

Ingredients:

Ingredients

• 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.

METHOD
• 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.



Never miss a copy!

Big savings when you take out a subscription.

KM Media Distribution Network 2025KM Media, the sister company of Lincolnshire Life Magazine will be commencing our 2025 tourism leaflet distribution network in March. Racks are in more than 340 outlets across greater Lincolnshire serving 100,000s of visitors each year.Let us quote to deliver your printed marketing material to this valuable. audience. Contact: info@km-media.co.uk or call 01522 692542. ... See MoreSee Less