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Watercress, Courgette & Spring Onion Fritters with Dill Yoghurt Dip
August 2021
Reading time 1 minute
If you're looking to make a delicious mid-week snack, try these.
4 (as a starter/snack)
  • Fritters
  • 4 medium courgettes, grated
  • 6 spring onions, finely sliced
  • 20g watercress, finely chopped
  • 2 tbsp mint leaves, chopped
  • 2 tbsp parsley, chopped
  • 2 tbsp dill, chopped
  • 150g feta, crumbled
  • 200g plain flour
  • 2 tsp baking powder
  • 2 large eggs, room temperature, beaten
  • 60-80ml olive oil for frying
  • Dill Yogurt Dip
  • 200g full fat Greek yohgurt
  • 2 tbsp lemon juice
  • 1 clove garlic, minced
  • 20g dill, finely chopped
  • ½ tsp salt
  1. Begin with the dip, mix all the ingredients together and set aside in the fridge.
  2. For the fritters, add the courgette to a colander, sprinkle with ½ tsp salt and set aside in a sink for 30 minutes.
  3. Gather the courgette in your hands and squeeze out all the excess moisture, you are aiming to get as much out as possible.
  4. Add to a large bowl with the onions, watercress and herbs, mix well before adding the feta.
  5. Add the eggs and fold the mixture together, trying to maintain a little integrity in the feta pieces. Finally sift over the flour and baking powder and mix until omogenous.
  6. Heat the oil in a heavy based pan until hot. Add tablespoons of the mix and cook for two minutes each side. As they cook, remove and drain on kitchen paper.
  7. Serve hot with the dip.
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