Courgette and feta fritters, preserved lemon, dill and mint
Serves: 4-6
Prep time: 45 minsTotal time: 
Recipe photography by Ant Duncan
Courgette and feta fritters, preserved lemon, dill and mint
Recipe by Ben Tish
These fritters are as ubiquitous in Greek tavernas as moussaka. Just mix everything together then fry them quickly to a crisp golden brown outside
Serves: 4-6
Prep time: 45 minsTotal time: 
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Nutritional information (1 of 4 portions)
Calories
224Kcal
Fat
12gr
Saturates
6gr
Carbs
13gr
Sugars
3gr
Fibre
2gr
Protein
13gr
Salt
2.1gr
Ben Tish
Meet Ben Despite his British roots, Ben Tish, chef director at Cubitt House, is famed for his rustic, yet beautifully refined, Mediterranean cooking, heavily influenced by the cuisines of Italy, Spain and North Africa.
See more of Ben Tish’s recipes
Ben Tish
Meet Ben Despite his British roots, Ben Tish, chef director at Cubitt House, is famed for his rustic, yet beautifully refined, Mediterranean cooking, heavily influenced by the cuisines of Italy, Spain and North Africa.
See more of Ben Tish’s recipes
Ingredients
- 600g courgettes (about 3)
- 2 medium eggs, beaten
- 50g plain flour*
- 1 tsp fine sea salt
- 20g Parmesan*, finely grated
- 1 red chilli, deseeded and finely chopped
- 1⁄2 x 20g pack mint, leaves picked and roughly chopped
- ½ x 20g pack dill, leaves picked and chopped
- 100g feta cheese*
- olive oil, to shallow fry
To serve
- 1 preserved lemon
- 100g good quality aioli (we used Leon aioli) or mayonnaise
- 3 lemon wedges to serve
- a few leaves of dill and mint to serve
- sea salt flakes
Step by step
Get ahead
The fritters are best served freshly fried, but you can fry them ahead for ease then warm through in the oven before serving.
- Coarsely grate the courgettes into a colander then squeeze out the excess moisture. Tip into a bowl and then mix in the eggs, flour, salt, Parmesan, chilli, chopped mint and dill and plenty of freshly ground black pepper. Scrunch it all up well with your hands, then crumble in the feta and mix again.
- For the aioli, halve the preserved lemon and scrape out the flesh and seeds then finely chop the rind. Stir most of this into the aioli (or mayonnaise), transfer to a small serving bowl and scatter with the rest of the preserved lemon. Chill until ready to serve.
- Place a frying pan over a medium heat and add olive oil to a depth of about 5mm. When hot, fry spoonfuls of the courgette mixture for 2-3 minutes on each side until golden brown and hot (depending on the size of your pan, you should be able to cook 4-6 at a time). Drain on kitchen paper, sprinkle over some flaky sea salt and keep warm while you cook the remainder – you should get about 24 fritters in total. Serve hot, with lemon wedges and fresh herbs sprinkled over, and the preserved lemon aioli on the side. *Use gluten-free flour and/or vegetarian cheese if required.
