The finished recipe. Courgette and Feta Fritters with YogurtIngredients 1 to 6. 250 g Courgette (Salt it and squeeze it hard in a tea towel. The water that comes out is what makes fritters soggy.). 50 g Feta. 1 large, about 55 g Egg. 30 g Plain flour. 30 g Spring onion. A small handful, chopped Fresh dillIngredients 7 to 12. Of half a lemon Lemon zest. 6 g Olive oil. 80 g Greek yogurt, 0% fat. A squeeze Lemon juice. Plenty Black pepper. A teaspoon, for the courgette SaltStep 1. Grate the courgette coarsely, toss with the salt and leave in a sieve for ten minutes. Squeeze it in a tea towel until it is nearly dry. More water comes out than seems possible.Step 2. Mix with the crumbled feta, egg, flour, sliced spring onion, dill, lemon zest and pepper. It should hold together on a spoon.Step 3. Fry spoonfuls in the oil over a medium heat for three minutes a side, pressing them flat, until golden and crisp. Five or six fritters.Step 4. Serve with the yogurt stirred with the lemon juice.
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