2 medium courgettes coarsely shredded
1/4 cup Perfect Italiano Ricotta Cheese
1/4 cup Anchor Greek Yoghurt
2 tbsp Mainland Creamy Feta, crumbled
3 garlic cloves, minced
1 large red onion, very thinly sliced
1/4 cups fresh dill, chopped
2 large eggs
2 tsp finely grated lemon zest, salt and freshly ground pepper
Olive or vegetable oil, for frying
3/4 cup all-purpose flour
Anchor Greek Yoghurt
Barker's Professional Green Tomato & Jalapeno Chutney
In a strainer, toss the shredded courgettes with salt and let sit for 10 minutes. Then thoroughly squeeze out as much moisture as you can.
In a large bowl, combine the courgettes, ricotta, yoghurt, feta, garlic, onions, dill, eggs, lemon zest, 1 tsp salt and 1 tsp pepper. Stir well, then stir in flour until just incorporated. Line a large baking sheet with paper towels.
In a large skillet, heat oil until shimmering. Working in batches, add 2 tbsp mounds of courgette batter to the hot oil, spreading them to form 3-inch fritters.
Fry over moderately high heat, turning once, until browned and crisp, about 3 minutes. Drain the fritters on the paper towels and serve right away, with lemon wedges, Anchor Greek Yoghurt and Barker's Professional Green Tomato & Jalapeno Chutney.
Recipe kindly provided by Anchor Food Professionals