Courgette, carrot and feta fritters

Courgette, carrot and feta fritters

By
From
Thrive on Five
Serves
2
Makes
6
Photographer
Dan Jones

These are most delicious hot and fresh out of the pan, but nearly as tasty cold. They are also healthier than deep-fried versions. An ideal on-the-go snack or for kids’ packed lunches.

Ingredients

Quantity Ingredient
1 courgette, (160g)
1 small carrot, (80g)
1 small onion, very finely sliced, (80g)
1 egg, lightly beaten
2 tablespoons plain flour
1 teaspoon baking powder
50g feta cheese, crumbled
handful mint leaves
1 teaspoon finely grated unwaxed lemon zest, (optional)
sea salt
freshly ground black pepper
2 tablespoons sunflower oil

Method

  1. Using the coarse side of a grater, grate the courgette and carrot. Mix with the onion in a bowl together with the egg, flour, baking powder, feta, mint and lemon zest. Season with a little salt and plenty of pepper.
  2. Heat the sunflower oil in a frying pan. Using half the mixture, make three fritters in the pan, each about the size of your palm. Fry for at least five minutes over a medium-high heat, allowing a deep golden crust to form before carefully turning. Fry on the other side over a slightly lower heat for a further five to seven minutes, or until cooked. Keep warm while you repeat with the other half of the mixture to make a further three fritters.
Tags:
Healthy
five a day
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