Squeezing the water from the courgettes will ensure your fritters aren’t soggy. You’ll be amazed at the amount you’ll get from them. These are also delicious the next day with a side salad.
- Into a clean tea towel place the courgettes. Squeeze out any excess liquid.
- Place courgettes into a large bowl. Add the beetroot, garlic, onion, eggs, flour, cumin, chilli, coriander, salt and pepper. Fold through the feta.
- Heat 2 Tbsp flavourless oil in a medium-sized frying pan. Add large tablespoons of mixture 3 or 4 at a time, cooking for 3 or 4 minutes, then flip for a further 2 minutes. Continue cooking until all the mixture has gone.
- Combine the yoghurt, feta and coriander.
- Serve the fritters hot with your feta and yoghurt dip.
