Selene’s courgette & shrimp fritters

Selene’s courgette & shrimp fritters

The Islands of Greece
8 fritters, enough for 2 as a main or 4 as a meze
Steven Joyce

This recipe is based on one kindly given to me by Georgia Tsara from Selene restaurant on Santorini. Selene is easily one of the best places to eat on an island filled with great restaurants and amazing produce. Their version is served with their delicious home-made smoked cod’s roe dip, Taramasalata. Using raw prawns gives a juicier result, but cooked prawns (thawed if frozen) will also work.


Quantity Ingredient
pinch salt
150g grated courgette
1 egg, lightly beaten
1 teaspoon finely chopped dill
1 teaspoon finely chopped mint leaves
2 grinds freshly ground black pepper
50g peeled raw sustainable cold water prawns, deveined
2 tablespoons day-old breadcrumbs, plus more if needed
2 tablespoons plain flour
olive oil
Taramasalata, to serve (optional)
lemon juice, to serve (optional)


  1. Scatter the salt over the grated courgette and toss it all together. Set aside for 5 minutes, then squeeze the liquid out gently. Discard the liquid.
  2. Add the egg, herbs and black pepper and mix. Then add the prawns, breadcrumbs and flour and stir. The mixture should just hold together. If not, add another tablespoon of breadcrumbs.
  3. Put 1 cm olive oil in a wide pan over a medium-high heat, warm. Drop 1 teaspoon of batter into the pan to see if the oil is hot enough: the batter should sizzle and brown fairly quickly. When cooked, taste to check the seasoning and adjust if necessary.
  4. Carefully drop spoonfuls of the mixture into the oil and press gently to shape into patties. Cook in batches so you don’t overcrowd the pan. Flip them over only when really golden on the bottom, after 2–3 minutes (any sooner and they may fall apart). Keep warm while you cook the rest.
  5. Serve with taramasalata, especially one made with smoked roe, or a squeeze of lemon juice.
The Islands of Greece
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