Courgette Fritters and Greek Yoghurt Dip

Courgette Fritters and Greek Yoghurt Dip

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For fritters
courgettes, grated
g cooking salt
g cheese, grated (Cheddar or Roude Bouf)
g feta, crumbled
g bread crumbs
onions, grated
handful mint leaves (+/-20 leaves)
g parsley, chopped
Black pepper
Guérande sea salt
Olive oil for frying
For the dip
Combine: 200 g Greek yoghurt, juice of half a lemon, 10 finely chopped mint leaves, salt and black pepper

Mix together the grated courgette and cooking salt and leave to disgorge for 30 minutes. Squeeze the courgette gently to get rid of any surplus water

Take a large bowl and stir together the grated courgette and onion, the cheese, chopped parsley and mint

Add 75 g of bread crumbs and one beaten egg

Season with salt and black pepper

Keep stirring until you have a mixture with which you can shape balls

In a shallow dish, beat the remaining two eggs and place the remaining breadcrumbs in a second shallow dish

Shape 15 balls from the mixture, coat first with the beaten egg and then with the breadcrumbs

Over a gentle heat, warm the olive oil and then fry the courgettes balls over a gentle heat (+/- 4 minutes on each side)

Tips : These fritters are delicious served either warm or cold for pre-dinner drinks or as part of a meal.

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