25 min. Recipe by: GreekMuse Crispy Zucchini Fritters 16 reviews .

This is my recipe, which owes a great deal of thanks to each of Nigella, Smitten Kitchen and Leiths as I have made each of their respective courgette fritters and this is the terribly bastardised version that gets an outing in our kitchen nowadays.
Season with sea salt and black pepper. These make a yummy snack or dinner.

Blend on high until almost smooth, adding more hot water as needed to thin out the sauce if needed..
Coarsely grate the beetroot into a large mixing bowl. To make the tzatziki, combine zucchini, garlic, yoghurt, dill and mint in a mixing bowl. Add feta, green shallots, dill, parsley, eggs, breadcrumbs and flours and stir to form a thick batter. These zucchini fritters are made the Greek way with potato, egg, onion, feta cheese, bread crumbs and a hint of fresh mint. Put haloumi, zucchini, shallots, flour & eggs into a bowl, season. Stir to combine. BEETROOT, CARROT, COURGETTE & FETA FRITTERS. Cover and refrigerate while you make the fritters. How to make Baked Zucchini Fritters with Feta Cheese For the beetroot dip. To prepare the beetroot dip combine the beetroot, feta, garlic, lemon juice, hot water, and olive oil in a food processor.. Season to taste with salt and pepper.. Scrape into a bowl, cover, and chill until needed.

Drain on paper towels and serve. Cook heaped tbsp's of mixture, about 6 at a time for 2-3 minutes each side until golden brown. Heat 2 tbsp oil in a large non stick frypan over a medium heat. By all means look at their original recipes. 2-3tbsp olive oil 1 red onion, finely chopped 2 cloves of garlic, crushed 1 raw beetroot, grated 2 courgettes, grated 1 large carrot, grated 100g (about 4 slices) wholemeal bread, crusts removed 400g (13oz) tin chickpeas, drained 3tbsp crunchy peanut butter 1 egg yolk 3 tbsp chopped flat-leaf parsley These zucchini, spring onion and garlic fritters make a tasty vegetarian main dish or can be served as a side.