How to make Greek courgette fritters with tzatziki

Greek fritters, or keftedes, come in many types but the courgette-based ones are a particular favourite, and make a perfect light meal for the Indian summer conditions on Lanzarote in October. Here’s our recipe on how to make it.

Courgettes are always available on Lanzarote and are often one of the cheapest vegetables on offer. Make the most of them with this delicious Greek vegetarian dish.

INGREDIENTS

Note: On Lanzarote, most supermarkets don’t sell slim, scallion-style spring onions (although you can get them at Chinese stores). Use one or two larger cebolletas instead.

Two types of mint are usually available – menta is peppermint, while hierbabuena is the more mellow-flavoured spearmint. The one you use is up to you.

• 6 medium courgettes

• Salt

• Bunch parsley, chopped

• Half bunch mint, chopped

• Spring onions, chopped

• 200 g feta cheese

• 75g plain flour

• 2 eggs, beaten

• Olive oil for frying

For the Tzatziki

• Half a cucumber, grated

• Half bunch mint leaves, chopped

• 1 clove garlic, minced

• 200 g Greek yoghurt

METHOD

1. Grate the courgettes into a bowl, add 2 tspns salt, mix well and leave aside for a few minutes.

2. Mix the tzatziki ingredients, season with salt and pepper and chill in the fridge.

3. Put grated courgette in a clean tea towel and squeeze well to get as much moisture out as possible. Return to bowl and add chopped parsley, mint and spring onions. Crumble the feta cheese into the mixture.

4. Whisk eggs and flour together in a separate bowl. Once mixed, add to courgette mix and stir.

5. Heat oil in a frying pan and form patties of courgette mixture with a tablespoon. Fry until golden, then flip carefully. 6. Serve alongside tzatziki, which is drizzled over the keftedes.