Courgette & Walnut Frittas

Updated at: Thu, 17 Aug 2023 11:26:29 GMT

Step 1

Grate the courgettes (zucchini) roughly. Wrap in a tea towel or muslin and squeeze as much moisture out as you can. The juice can be kept by to add to a stock or a vegetable juice.

Step 2

Crumble the feta into the courgettes and add the eggs, nuts, breadcrumbs and zest of 1 small unwaxed lemon. Add salt and pepper to taste. Mix well and then place in the fridge to settle and cool.for 15 mins.

Step 3

While the mix is chilling, pour some plain yoghurt into a dipping bowl and add in finely chopped chives and a little coarse ground black pepper if desired. You can spice the dip up any way you want by adding Tobasco or other hot sauce but remember not to overpower the delicate flavours in the frittas. Another good alternative is to use chopped dill instead of the chives for a cool, fresh dip and so hot sauces wouldn't be welcome if using this option.

Step 4

After 15 mins, add the oil to a fry pan and scoop out around a tablespoon sized ball of the courgette mix. If the mix is still too fluid and soggy, add some more breadcrumbs or chill for a further 10 mins. Fry until golden brown on each side, drain excess oil off by resting on kitchen towel and serve with the yoghurt dip.

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