Courgette and feta fritters with a tangy tomato salsa

I cut this recipes out of a magazine a while back and have only just got round to making them. Not bad for a first go. Make sure you cook them well, or they will be raw in the middle. We had to put our back in the frying pan for a second round of heat. Serves 3.

3 large courgettes
1/2 onion
2 cloves garlic
100g self raising flour
2 eggs
1/2 pack feta cheese (cut into cubes)
olive oil for frying
2 ripe tomatoes
olive oil
juice of 1 lemon
salt and pepper to taste


Coarsely grate the courgettes and place into a large mixing bowl with a good pinch of salt. Finely chop the onion and garlic. Blend the tomatoes, with the lemon juice and a dash of olive oil, season to taste. Put the grated courgettes into a clean tea towel and wring out the juices. Then return them to the bowl and add the onion, garlic, beaten egg, flour, feta cheese and seasoning. When the ingredients are combined well start to heat up the oil for trying. Place tablespoonfulls of the mixture in the pan and flaten with a wooden spoon. Fry on both sides until golden and cooked through. Serve with the tomato salsa and new potatoes, or corn on the cob.