Courgette and Feta Fritters, Waffles or Muffins

Versions of these fritters can be found throughout Greece and Turkey which usually do not have cheese in them.  I have slightly adapted the recipe provided by Janice Fidler who has a home on Kefalonia, to take the best of both cultures and include a vegan version.

Kathie Parkinson-Marks, Tester and Taster

GF V Option NF DF Option

Preparation: 20-30 Minutes Cooking: 10-15 Minutes

Plants: 5 Serves: 6-10

Ingredients

6 medium courgettes (approx 1kg) grated

200gm feta crumbled

6 spring onions finely chopped

4 tbsp dill finely chopped

4 tbsp mint finely chopped

4 tbsp fresh or frozen parsley

2 large eggs beaten or leave out for V option.

250-300g flour use brown rice, pea f, buckwheat, or other flour of your choice.  Chickpea and soy will work but the mixture might be more dense. Avoided defatted nut flours eg almond, peanut or coconut.

Salt and Pepper to taste (if using feta be careful with the salt and as always taste and then add).

EVOO for frying

Options

Add: grated garlic to the mixture. 

Try different fresh herbs.  Add other chopped vegetables.

Vegan Option

Leave out the eggs add 1-2tsp ground chia, flax or camelina seeds.

Feta: leave out altogether or swap for grated, drained and pressed hard tofu.

Add:1-2 tsp of nutritional yeast if liked.

Dairy Free Option

Follow vegan version or leave out the cheese altogether and add 1-2 tsp nutritional yeast.

Di Hayter, Tester and Taster. Used Yellow Courgettes and added chopped red pepper.

Method

1      Vegan Version with tofu - press the tofu to squeeze out as much of the liquid as possible either overnight or for 1-2 hours beforehand.

2      Place the grated courgette in a bowl and sprinkle with a little salt.  Leave for 5-10 minutes and then squeeze out as much of the liquid as possible.

3      In a separate bowl mix the crumbled feta, or vegan alternative, herbs, and finely chopped onions.

4      Add the beaten eggs or ground flax, chia or camelina seeds, flour and mix everything together thoroughly.

5      Taste and season with salt and pepper and more herbs if liked, the flavours will develop during cooking and storing.

6      Let the mixture stand for 5-10 minutes check consistency and add more flour if required.  It should stick together when formed into the shape you want eg fritters, balls, or for waffles or in muffin cases – see next page.

7      Add the drained courgettes stirring gently so as not to break them up too much. These can be aded at 4 if preferred.

Cooking Options:

Fry:

1.    Heat half the EVOO in a frying pan over a medium heat and fry about a tbsp of mixture on each side until golden brown.

2.    Place on paper towel to absorb the excess oil.

Oven:

3.    Heat the oven 200C, 180C fan, 400F, Gas 7

4.    Brush your fritters with EVOO either side and place on a baking sheet. 

5.    Bake for 20-30 minutes turning half way.

Air Fry:  

1.     Air fry at 175C for about 5 minutes each side or until they are firm and beginning to crisp on the outside.

Waffle

This mixture will work well in a waffle maker or silicone waffle mould which can be baked in the oven or cooked in an airfryer.

Fill your waffle maker with the amount of mixture as per your machine’s instructions eg the round Sage takes 125g of mixture for 4 waffles.

Waffle silicone moulds fill up until just to the top and either bake in the oven or airfryer, following the instructions above.

Muffin or mini bread mould:

These will also bake in a muffin or mini bread mould making them ideal for packed lunches, picnics and travelling.  Follow instructions for Oven and Airfry, depending how deep they are they may need more cooking time than fritters.

Diana Georgina, Made using a Sage Round Waffle Maker

Testers and Tasters Feedback

"Loved them the dill and mint tasted so fresh."

"Delicious, lovely summery flavours."

"Incredibly moreish."