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Courgette and Feta Fritters

(4 as a main course, 6 as a starter)

450g (1 lb.) Courgettes
2 Fat Cloves Garlic
Grating of Fresh Nutmeg
Salt and Black Pepper
2 Eggs
150g (5 oz.) Fresh breadcrumbs
150g (5 oz.) Feta Cheese, cut into small dice (it will be crumbly )

1 med Onion finely chopped
2 oz. Sultanas
2 lbs Tomatoes roughly chopped
1 Tsp. Grated Ginger Root
2 Eating apples peeled and cored and diced
6 oz. Brown Sugar
6 oz. Red or White wine vinegar.
First cook the chutney:
Put all the ingredients into a large pot and bring to a gentle simmer.
Let it simmer gently for 30 mts stirring from time to time to make sure it dosn't catch on the bottom.
It is reckoned to be ready when a spoon drawn through the mixture leaves a path behind.
Store this in sterile jars it should keep for a long time but once you open it use fairly quickly and keep in the fridge.
On the coarse blade of the grater grate the courgette into a bowl.Season with salt pepper and nutmeg.
Beat the eggs and stir in then stir in the breadcrumbs, then add the feta dice.
Heat some oil in a pan and when hot drop in tablespoons of the mixture. Cook until brown on one side then turn over and brown on the other. Keep the cooked ones warm while you cook the remainder. You should have about 12 fritters depending of size.

Serve these hot with a spoonful of the chutney and some salad on the side.

June 8, 2010 11:43 AM | 0 Comments
  Martin Dwyer
Consultant Chef