For anyone that reads my ramblings regularly you’ll know that I am a student. It is a well known fact that students are generally poor, but I want to bust the myth that we just live on beans on toast and bowls of cereal so we can spend on money on beer and vodka (or rum, in my case). So, I’ve decided to run this series called ‘Student Suppers’: they are recipes that I’ve found, come up with or tweaked that are cheap, tasty and fulfilling (hopefully healthy too, but I can’t promise anything!).
Ahh the sun is shining and the temperature is creeping up here in Blighty. It's got me in a very summery mood and reaching for some more Mediterranean style food. Mediterranean foods are great for vegetarians as they revolve a lot around fresh vegetables, but can meatified with grilled chicken or fish. Oh, and did I mention its the most healthy diet in the world? These courgette fritters are very Greek inspired and can be eaten as a meal in itself (just make them omelette sized) or as part of a meal, perfectly served with cous cous, a Greek salad and grilled meat. The recipe below will make one large fritter or several small ones.
1 medium egg
Dash of milk (I usually use a cap full or two of milk)
25g of plain flour
50g feta cheese
Oregano (to taste)
Black Pepper (to taste)
Olive Oil (for frying)
- Grate the courgette onto a clean tea towel and squeeze out the excess water
- Mix together the egg, the flour and the milk to make a smooth batter. This doesn't need to be too runny, it is just meant to bind all the ingredients together.
- Crumble in the feta, add the black pepper and oregano (you won't need salt as the feta will make it salty enough) and stir through the batter.
- Add the courgette to the mixture and stir until all of it is combined.
- If you are going to make one big fritter then pour it into frying pan (with the olive oil) and cook for five minutes on each side - or until or feels completely firm. Smaller fritters will only take 2-3 minutes on each side