Courgette & feta fritters with

Beetroot And Pomegranate Dressing

FRITTERS - SERVES 4

3 Courgettes or grated 3 Cups

3 Spring onions finely chopped

150g crumbly Feta

¼ cup chopped Parsley

¼ cup fresh Mint chopped

1 tabsp dried Oregano

1 tsp Smoked Paprika

100g Plain Flour

Salt & Pepper

2 eggs

Olive Oil

Method

by Louize Juniper

Grate Courgettes with a course cheese grater, spread out on a clean tea towel, Leave to soak up any excess moisture whilst getting rest of ingredients together. In a large bowl add chopped spring onions, parsley, mint, crumbled feta, smoked paprika, oregano, pinch of salt and ground black pepper. Mix together with a fork. Sprinkle over the plain flour.

Beat eggs together with a Table Spoon of olive oil.

Slowly add to the above ingredients working together with the fork.

Squeeze out excess moisture from courgettes through the tea towel, then add to the mixture, work together with the fork. It will look lumpy and sort of dry but this is good.

Heat a heavy based skillet/frying pan or even on the flat plate of a BBQ. Use a good couple of spoons of olive oil to fry your fritters in.

Spoon out your desired size, ¼ cup measure is a good size then you can stack 3 together per serve, cook for approx. 3 mins each side. Stack together either with more Feta or grilled Halloumi.

I like them with super crispy streaky bacon or hot smoked salmon.

Yummy with tuna too!

Drizzle over the Fresh beetroot and pomegranate dressing