Courgette, lemon and feta fritters

Why is it that we can't hack four consistently sunny days in this country without a big ol' rainstorm?

While British summertime is far from reliable you can rely on these fritters to give you an instant taste of sunshine. Veggie and easy to make with just a few ingredients.

Part of the reason why I haven't written down my recipes in the past is I am terrible at sticking to quantities and measurements! I'm a little of this and pinch more of that kind of woman. But here's the measurements for this batch - largely dictated by what was in the fridge and cupboard.

Ingredients

• Dod of feta ( a dod is a measurement of cheese used by my Dundonian relatives! A chunk if you will) This chunk was roughly 100g, I probably would have put in more if I had it.

• Big handful of flat leaf parsley roughly chopped

• 2 courgettes grated

• 70 grams of plain flour

• 3 eggs (they were quite small, if using large eggs two is fine)

• Teaspoon of grated lemon zest

• Generous dash of paprika ( more if you like a little kick)

• Glug of olive oil for frying

Start by grating the courgettes and spreading the bits out on some kitchen towel on a plate or chopping board. Just for 15 minutes or so to let some of the excess water come away.

Then in a mixing bowl crumble the feta , add your chopped parsley and flour - season with salt and pepper.

Crack in the eggs and mix it together loosely.

Finally add a handful of the courgette shards at a time folding them into the mixture. Finish off with your dash of paprika and the all important lemon zest.

Don’t over mix, it’s meant to be a bit gloopy.

Heat the olive oil in a non stick frying pan on a medium heat. Then add in heaped spoonfuls of the mixture, flattening them down a bit with a spatula to make a patty shape. I cook four at a time not to over crowd the pan but this will depend on the size of your fritters.

I cooked them for about 4 minutes each side, turning a couple of times to make sure there was an even brown crispiness.

The fritters are probably best served warm, although I like them cold the next day with salad for packed lunch.

I served mine with sweet chilli sauce but if I was buying ingredients especially, I would serve them with natural yogurt mixed with dill. Doesn’t get more summery than that!

make,

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