Crispy Feta, Courgette and Spring Onion Fritters
These golden feta and courgette fritters are crisp on the outside, tender in the middle, and packed with fresh herbs, quinoa, and sundried tomatoes. Serve them warm with cool yogurt, lemon wedges, and chilli jam for a bright vegetarian lunch, starter, or light dinner.
Servings8 Portions
Prep Time10 Mins
Cook Time40 Mins
Difficulty
Intermediate
Ingredients
8
- feta, crumbled100 g
- eggs, beaten2
- courgette, grated1
- spring onions, chopped into 1 cm pieces1 bunch
- cooked quinoa200 g
- sundried tomatoes, finely chopped6
- plain flour5 tbsp
- olive oil4 tbsp
- smoked paprika1 tsp
- garlic granules1 tsp
- mint leaves, finely chopped10 g
- dill, finely chopped10 g
- salt and black pepper1 to taste
- plain yogurt120 g
- lemon wedges1 lemon
- chilli jam4 tbsp
Step-by-Step Instructions
01
Warm 2 tbsp olive oil in a frying pan over medium heat. Add the chopped spring onions and a pinch of salt, then cook for 6-8 minutes, stirring often, until softened but not browned. Transfer to a mixing bowl.
02
Place the grated courgette in a clean tea towel and squeeze firmly to remove as much liquid as possible. Add it to the bowl with the spring onions, then mix in the cooked quinoa, crumbled feta, sundried tomatoes, smoked paprika, garlic granules, mint, most of the dill, beaten eggs, flour, and a little black pepper.
03
Heat 1 tbsp olive oil in the same pan over medium heat. Spoon in heaped 2 tbsp portions of the mixture, gently flattening each into a fritter. Fry in batches for 3-4 minutes per side, adding the remaining oil as needed, until the fritters are deep golden, crisp, and cooked through.
04
Drain the fritters briefly on kitchen paper if needed. Serve warm with yogurt, lemon wedges, chilli jam, and the reserved dill scattered over the top.
