METHOD

THE DILL YOGHURT

1. To make the Dill Yoghurt, simply combine all the ingredients together and mix until you have a thick, homogenous, Yoghurt dip.

2. Refrigerate until needed.

THE FRITTERS

1. Using a coarse grater, grate the courgette and place into a fine-mesh sieve. Generously salt the grated courgette and leave over a bowl for 30mins-1hr. This will help to reduce the moisture in the courgettes and seasons them at the same time.

​2. Once the courgettes have given up some of their moisture, add them to a large mixing bowl along with the sliced shallot, chopped herbs, dried oregano, chilli flakes and lemon zest. Crumble the feta into small pieces and add them to the mixing bowl, mixing everything together until everything seems evenly distributed.​

3. Add the flour to the mixing bowl and try to evenly coat everything in flour. Once you start to achieve a sticky batter and there is no more dry flour visible you’re there.​

4. Combine the Ricotta and Eggs with a generous pinch of salt and pepper and whisk together until evenly combined. Add the egg mixture to the mixing bowl and mix until everything just comes together into a batter.

5. Place a large frying pan over medium heat with a generous lug of olive oil. Once the oil is hot, add a heaped tsp. of the batter into the pan for each fritter, repeating until the pan is full. It’s important not to overcrowd the pan. Cook the fritters for 3 minutes before flipping and cooking for another 2-3 minutes until cooked through and slightly crispy on the outside. Place the fritters onto a kitchen-roll lined rack once cooked.

​6. Repeat until all the batter is used up.​

7. Serve with the Dill Yoghurt.