Kolokithokeftedes

Method

Coarsely grate the courgettes and place in a colander with salt, letting them drain for 30 minutes to release excess moisture. Squeeze the courgettes thoroughly with your hands or in a clean tea towel to remove as much liquid as possible. In a large bowl, combine the squeezed courgettes, chopped onion, crumbled feta, mint, dill, flour, eggs, salt and pepper, mixing until well combined. Heat the olive oil in a large frying pan over medium-high heat. Drop spoonfuls of the mixture into the hot oil and flatten slightly with the back of the spoon, frying for 2-3 minutes per side until golden brown and crispy. Remove the fritters with a slotted spoon and drain on kitchen paper. Serve warm, traditionally with tzatziki or a simple yoghurt and cucumber sauce.