Courgette and Feta Fritters

Preparation info
  • Serves


    as a Snack
    • Difficulty


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.


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


  1. 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.