This site uses cookies and by using the site you are consenting to this. Find out why we use cookies and how to manage your settings. More about cookies


Recipe: Courgette & Manouri Fritters

Serve these fritters alongside the roasted butternut squash and tomatoes for your Raki Table!


  • 3 medium courgettes, trimmed and coarsely grated (580g)
  • 2 small shallots, finely chopped (50g)
  • 2 garlic cloves
  • finely grated zest of 2 limes
  • 60g self-raising flour
  • 2 eggs, lightly beaten
  • 21/2 tsp ground coriander
  • 11/2 tsp ground cardamom
  • 150g manouri (or halloumi or feta), roughly broken into 1–2cm chunks
  • Lime and cardamom soured cream
  • 200ml soured cream
  • 5g coriander, roughly chopped
  • 1/2 teaspoon ground cardamom finely grated zest and juice of 1 lime

Place the grated courgettes in a colander and sprinkle over 1 teaspoon salt. Squeeze them to remove most of the liquid. Transfer to a large bowl and add the shallots, garlic, lime zest, flour, eggs, ground coriander, cardamom and a grind of black pepper. Mix well to form a batter, then gently fold in the manouri cheese.

Pour enough oil into a large frying pan so it rises 2–3mm up the sides and place on a medium heat. Once hot, add 4 separate heaped dessertspoons of mixture to the pan, spacing them well apart and flattening each fritter slightly with the flat side of a slotted spoon as they cook. Cook for 6 minutes and serve with cream on the side.

Mix together all the ingredients for the soured cream sauce in a small bowl, along with 1/4 teaspoon of salt and a grind of black pepper.

Share, savour, enjoy!

Recipe: Courgette & Manouri Fritters pinit fg en rect red 28

Send this to a friend