Courgette, Feta and Dill Fritters with Cumin Roasted Carrots

Courgette, Feta and Dill Fritters with Cumin Roasted Carrots

Ready in 40 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, March 11, 2018.
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Leaving your fritter mix to sit for 5 minutes will help the flour in the mixture to relax so you don’t end up with a tough fritter. It also allows a little of the liquid to extract from the courgette and this is then re-mixed into the fritter mixture.

Ingredients

Cumin Roasted Carrots

  • 1 bunch baby carrots, green ends trimmed to 1cm
  • ½ teaspoon cumin

Courgette, Feta and Dill Fritters

  • 3 eggs
  • ½ teaspoon salt
  • ¼ cup flour
  • ¼ teaspoon baking powder
  • 1 courgette, grated
  • ½ bag baby spinach, finely chopped
  • Zest of ½ lemon
  • 1½ teaspoons chopped dill
  • 100g feta cheese, crumbled

Tzatziki

  • 1 Lebanese cucumber
  • 1 pottle yoghurt
  • Juice of ½ lemon
  • ½ teaspoon olive oil

To Serve

  • ½ lemon
  • 1 teaspoon dill leaves

Steps

  1. Preheat oven to 220°C. Line an oven tray with baking paper. Prepare carrots and fritter ingredients. Slice any larger carrots in half and toss on prepared tray with a drizzle of olive oil and cumin. Season and roast in the oven for about 25 minutes, until tender and golden.
  2. Whisk eggs and salt in a large bowl, then stir through flour and baking powder until there are no lumps. Fold through remaining courgette, feta and dill fritter ingredients. Leave mix to sit for 5 minutes.
  3. Grate cucumber and squeeze out all excess liquid. Add to small bowl, along with remaining tzatziki ingredients. Mix to combine, season and set aside. Cut remaining lemon into wedges and pick dill leaves. Set both aside for serving.
  4. Heat a drizzle of oil in a large fry-pan on medium heat. Mix fritter mixture to ensure liquid released from courgette is mixed through well. Cook 1/3 cup measures of fritter mix, in batches, for 3-4 minutes each side, until golden and cooked through. Add more oil between batches if required.
  5. To serve, place courgette, feta and dill fritters on plates and top with tzatziki. Serve cumin roasted carrots on the side and sprinkle with dill. Squeeze over lemon wedges.

Nutritional Information

Energy 1947 kj
465 kcal
Protein 23.0g
Carbohydrate 19.6g
Fat 32.2g