Courgette and Feta Fritters

Name: Courgette and Feta Fritters
Yield: Serves Six as a Snack
Cuisine: Turkish
Ingredients: 1 large onion, finely chopped; 2 spring onions (scallions), green and white parts finely chopped; 3 medium slices of country bread, sourdough or French/Italian bread; 50 g/2 oz/½ cup plain (all-purpose) flour; 6 lemon wedges, to serve; 1 garlic clove, crushed; salt and ground black pepper; 500 g/1¼ lb courgettes (zucchini); 45–60 ml/3–4 tbsp finely chopped fresh dill or 5 ml/1 tsp dried oregano; 2 eggs, lightly beaten; 120 ml/4 fl oz/½ cup extra virgin olive oil; 200 g/7 oz feta cheese, crumbled; 50 g/2 oz/½ cup freshly grated Greek Graviera

Preparation info

Serves
Six
as a Snack

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

These delicious fritters are similar to the Turkish munkven and may have come to Greece via Jewish migrants from Turkey or The Balkans. They are best served plain, with a squirt of lemon, or with a thick yogurt dip on the side.

Ingredients

500 g/1¼ lb courgettes (zucchini)
120 ml/4

Asia
Turkey
Starter
Vegetarian
Mediterranean

Method

Bring a pan of lightly salted water to the boil. Slice the courgettes into 4 cm/1½ in lengths and drop them into the boiling water. Cover and cook for about 10 minutes, or until very soft. Drain in a colander and let them cool completely.