Greek Sharer with Courgette Fritters


Greek Sharer with Courgette Fritters (2)

What could be better, after a tiring Tuesday, than a meal you can basically put on a platter and eat? (Sure, with this meal there is a small amount of cooking – but this is so easy it barely counts). I love this sort of meal – see my Swedish Smorgasbord or my Greek Salad. They are perfect for Tuesday nights – not only are they seriously easy, but they are fun – sharing is fun, so lighten what could otherwise be a dreary night of the week.

You may notice some similarities between this and my Greek Salad. That is because they are both inspired by our honeymoon in Greece last year. When we were on Kos, we did a bus trip of the whole island. As part of this trip, we stopped for lunch at a restaurant high up a cliff which overlooked a tiny, beautiful cove. It was so peaceful. The friendly waiters brought us a 3 course lunch – bread and olives, then courgette fritters and tzatziki, followed by chicken skewered kebabs. It was a wonderful lunch, with a cool breeze coming off the ocean and the warm sun beating down on us. This is the sort of memory you need in the middle of February.

So, it is no surprise that today, when we woke again to frost and I can hear the rain beating against the window now, that we would want a meal to remind us of that delicious lunch on that beautiful island.

The fritters are the star of the show here – mix and match the additional bits as much as you like. I would advise you make the tzatziki too; they work so well together – but other than this, change the type of bread if you like, make your own hummus if you have the time, add some meat…whatever you like!

This’ll serve 4, and takes 15 minutes.

Greek Sharer with Courgette Fritters (1)

Greek Sharer with Courgette Fritters

2 courgettes

4 tbsps plain flour

10g grated parmesan

2 tbsp olive oil

300ml Greek yoghurt

1/2 cucumber

2 cloves garlic

4 pitta

250g hummus

A handful of green and black olives

10g feta, chopped

1. Put the pitta in the oven at 130 degrees to warm through for 10 minutes.

2. Meanwhile, grate the courgette. Squeeze the grated courgette to get rid of the excess water (it’s good to do this in a tea towel), then put in a large bowl with the parmesan and flour. Mix well.

3. Heat the oil in a frying pan over a high heat. Split the mixture into 6, then roll each bit and squash like a burger. Pop into the frying pan and cook for 3-4 minutes on each side, until golden brown and crisp. Remove from the pan and leave to rest on a piece of kitchen paper.

4. For the tzatziki, grate the cucumber and chop the garlic. Mix with the yoghurt and season with salt.

5. To serve, chop the pitta and add to your serving dish/board with the hummus, olives, feta, tzatziki and courgette fritters. Let everyone dig in!

Greek Sharer with Courgette Fritters (3)

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