This dish celebrates courgettes two ways — crisp, golden fritters paired with a refreshing courgette slaw. A tangy and spicy labneh is the ideal base for this dish
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 15 minutes |
| Serves | 4 |
| Cuisine | Greek |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 417 |
| Fat | 21.6g |
| Saturates | 8.2g |
| Protein | 21.9g |
| Carbs | 44.8g |
| Sugars | 9.3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFGrate 3 medium courgettes and place them in a bowl with 1/2 teaspoon of salt for 10 minutes. Slice the spring onions, mince the garlic and zest a lemon.
Place the grated courgette in a clean kitchen towel and squeeze firmly to remove as much liquid as possible. In a bowl, combine the grated courgette, spring onion, garlic, eggs, oat flour, feta, lemon zest, salt and pepper. Mix well until evenly combined.
Heat 1 tbsp olive oil in a large non-stick pan over a medium heat. Spoon heaped tablespoons of the mixture into the pan and flatten slightly. Cook for 3–4 minutes per side until golden and crisp. Transfer to a tray lined with paper towels to drain any excess oil.
To make the salad, use a peeler to shave 2 small courgettes into thin ribbons. Finely chop a handful if dill and juice a lemon. Toss the courgette ribbons with the dill, lemon juice, 1 tbsp olive oil and salt until lightly coated.
To make the chilli-lemon labneh, zest and juice a lemon. Combine the labneh with the zest, lemon juice, chilli crunch and salt.
Serve the fritters warm with a spoonful of spicy labneh and a side of fresh courgette salad. Drizzle with extra olive oil and scatter over the dill to finish.
