Kolokithokeftedes

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• 500 g courgettes — coarsely grated

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• 100 g feta cheese — crumbled

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• 3 tbsp fresh mint — finely chopped

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• 3 piece spring onions — finely sliced

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• 100 g plain flour

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• 2 piece eggs — lightly beaten

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• 0.5 tsp sea salt

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• 0.25 tsp black pepper — freshly ground

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• 6 tbsp olive oil — for frying

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• 1 piece lemon wedges — for serving

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Step by step

1. 1

   Place the grated courgettes in a colander, sprinkle with a pinch of salt, and let sit for 10 minutes. Squeeze firmly in a clean tea towel to remove as much liquid as possible.

2. 2

   In a large mixing bowl, combine the squeezed courgettes, crumbled feta, mint, spring onions, flour, beaten eggs, salt, and pepper. Mix thoroughly until well combined.

3. 3

   Heat 3 tablespoons of olive oil in a large frying pan over medium heat. Drop heaped tablespoons of the mixture into the pan, flattening slightly with the back of the spoon to form patties about 7cm wide.

4. 4

   Fry for 3– 4 minutes on each side until deep golden brown and crisp. You may need to work in batches; add more oil as needed and keep finished fritters warm in a low oven.

5. 5

   Drain the fritters briefly on kitchen paper to remove excess oil.

6. 6

   Serve the kolokithokeftedes hot or warm, with lemon wedges for squeezing over and a dollop of Greek yoghurt or tzatziki on the side if desired.