Cretan Kolokithokeftedes with Lemon-Garlic Yoghurt

⏱ 45 min · Serves 4

Crisp-edged, herb-flecked courgette and feta fritters, fried golden and served hot with a cool lemony yoghurt dip. Proper Greek taverna food — cheap, fast and dangerously snackable.

Per serving: 475 kcal · 19.0g protein · 34.0g carbs · 29.0g fat

Ingredients

• 600g courgettes (about 3 medium), coarsely grated
• 1 tsp fine salt
• 1 small red onion, finely grated or very finely chopped
• 3 spring onions, finely sliced
• 200g feta, crumbled
• 1 large egg, beaten
• 4 tbsp chopped fresh mint
• 3 tbsp chopped fresh dill
• 2 tbsp chopped flat-leaf parsley
• Zest of 1 lemon
• 120g plain flour, plus 3 tbsp for dusting
• 1 tsp baking powder
• Black pepper
• Sunflower or olive oil, for shallow frying
• 250g Greek yoghurt
• 1 small garlic clove, crushed
• 1 tbsp lemon juice
• 1 tbsp extra virgin olive oil

Method

1. Toss the grated courgette with 1 tsp salt in a colander and leave 20 minutes. Then squeeze out as much liquid as you possibly can with your hands or a clean tea towel — this is the difference between crisp fritters and sad ones.
2. Mix the yoghurt with the crushed garlic, lemon juice, extra virgin olive oil and a pinch of salt. Chill until serving.
3. In a large bowl combine the squeezed courgette, red onion, spring onions, feta, egg, mint, dill, parsley and lemon zest.
4. Sprinkle over the 120g flour and baking powder with plenty of black pepper and mix to a thick, scoopable batter. If it feels loose, add another tablespoon of flour.
5. Heat 1cm of oil in a wide frying pan over medium-high heat until a crumb sizzles instantly.
6. Scoop heaped tablespoons of the mixture, flatten slightly, dust lightly in the extra flour and fry 3–4 at a time for 2–3 minutes per side until deep golden and crisp.
7. Drain on kitchen paper and season with a little extra salt. Repeat with the rest, topping up oil as needed.
8. Pile onto a platter with the lemon-garlic yoghurt, extra lemon wedges and a scatter of dill. Eat while hot.