Wild garlic and courgette fritters!

You either love or hate courgette fritters. Cooked carelessly, they're like eating a bath sponge, but on form they are utterly delicious. Choose your veg wisely and stick to baby courgettes, with firm, bright green skins and barely formed seeds. Wild garlic brings a gorgeous sweet flavour and it’s only around for a short season, so make the most of it!

Feeds 4-6.

500g courgettes

1 tsp salt

200ml plain Greek yoghurt

Handful of wild garlic leaves finely chopped

salt and pepper

40g butter

60g finely chopped onions

2 cloves garlic, crushed

2 tbsp chopped fresh chopped coriander 

zest of a lemon

3 eggs, beaten

100g crumbled feta cheese

50g plain flour

salt and black pepper

Olive oil for frying

Grate the courgettes and toss with the salt, before placing in a colander to sweat out the excess liquid, turning every now and then for fifteen minutes. 

Make the sauce by mixing the yoghurt and mint, then season with salt and black pepper

Melt the butter and fry the onion and garlic until soft and set aside to cool.

Mix the coriander, lemon zest, eggs, feta and flour together, season very well, then stir in the onion and garlic.

Squeeze the courgettes to remove excess water, then add to the mixture.

Heat one tablespoon of oil in a frying pan and check it's hot by dropping a little bread in. If it sizzles, it's ready. Cook the fritters by dropping tablespoons of mixture spaced apart into the frying pan. Flatten each dollop lightly with a spoon and cook for 2-3 minutes on each side until golden brown. Drain them on kitchen roll.

Serve with the yoghurt and mint sauce and eat quickly to avoid the old sponge problem.