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PAUSE Her Eats: Recipe For Courgette Fritters

PAUSE Her Eats: Recipe For Courgette Fritters

While we are all home, and scratching around for a hobby, eating is never far from our thoughts; well certainly not mine! I am not the best chef, but I am better when I have some help/guidance.

We have gotten word that Co-founder of The AthenianTim Vasilakis, will be live-streaming a cooking class via their Instagram (@theathenianuk) this Saturday, 28th March, at 7pm, teaching viewers to make the Greek street food concept’s popular courgette fritters from home. 

Ahead of the live session, The Athenian have shared the recipe for the fritters so you can get some practice in/prep; Yum.

What you will need:

  • 2 grated medium sized courgettes
  • 1/4 table spoon of salt
  • 3 eggs
  • 1/2 cup feta cheese
  • 1/2 cup breadcrumbs
  • 3/4 cup sliced red onion
  • 1/2 cup chopped fresh mint leaves
  • 1/2 cup chopped parsley
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup of olive oil for frying

How to cook?

1. Place the grated courgettes in a large bowl. Add salt, mix and let it drain for 30 minutes. after 30 minutes squeeze and excess liquids with your hands.

2. Add one egg, feta, bread crumbs, onion, mint, parsley and pepper. Mix well. Add more breadcrumbs if needed until the mixture is solid and easy to form into balls without excess liquids.

3. Beat 2 eggs in a small bowl.

4. In another bowl add half a cup of breadcrumbs.

5. Heat the olive oil in a frying pan.

See Also

6. Create balls of the mix with your hands, then dip each one into the eggs and the bread crumbs, then fry for 2 minutes on each side until golden brown. Then drain on a plate with paper towels for excess oil.

7. If you want to have courgette burgers instead of fitters simply bake in the oven in 180 degrees, and form into burger size rather than balls. Brush them with eggs and dip them in bread crumbs before baking. Then cook for 45 minutes.

You can also make bigger batches and freeze them to cook at a later date. Form into balls or patties and place them uncooked into a lightly floured tray. Leave in the freezer for a day and then put them in a plastic bag for long term storage. To cook: Defrost for 20 minutes and then fry them in olive oil.

Find out more about The Athenian here.

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