Courgette & Smoked Idiazabal Fritters
Smoked Idiazabal has enough character to make a little courgette fritter taste like something worth passing round. Squeeze the courgette properly and leave the edges a bit ragged: those are the bits that crisp up first. A cool spoonful of lemon yoghurt alongside makes a lovely contrast to the hot fritters.
Serves: 4 as a tapa (8 small fritters)
Prep: 20 minutes
Cook: 15 minutes
Ingredients
- 400g courgettes (zucchini), coarsely grated
- ½ teaspoon fine salt
- 70g Smoked Idiazabal PDO, rind removed and cheese grated
- 2 spring onions, finely sliced
- 1 large egg
- 45g plain flour, plus 1 tablespoon if needed
- ¼ teaspoon ground black pepper
- 2 tablespoons olive oil, divided
- 100g plain Greek yoghurt
- 1 lemon, for 2 teaspoons juice and wedges to serve
Method
- Toss the grated courgette with the salt and leave in a colander for 10 minutes. Gather it in a clean tea towel and squeeze firmly until very little liquid comes out.
- Beat the egg in a bowl and stir in the courgette, Idiazabal, spring onions and black pepper. Stir in the flour. If a spoonful will not hold together, add the extra tablespoon of flour.
- Warm 1 tablespoon of oil in a wide frying pan over a medium heat. Drop in four heaped spoonfuls of mixture and press each to roughly 1cm thick. Fry for 3–4 minutes on each side, until golden and cooked through. Set them on a rack and repeat with the remaining oil and mixture.
- Stir the lemon juice into the yoghurt. Serve the fritters hot with the yoghurt and lemon wedges.
Finished dish illustration.
Share
