Things here are crazy only 7 days ago I was wearing sandals and summer frocks, (I use the word frocks and not dresses with good reason they really were frocks – there is a difference). This week I took the dog for a walk in snow, snow! All of this has happened when Joe had taken time off for us to spend together and my fanciful dreams of picnics (based on previous sunny weather) were dashed. In fact Joe had to be back at work for Thursday this week and that was the only sunny day Friday and Saturday were horrid again whats that about some cosmic weather joke if you ask me. In the summer I make more summery food. Don’t we all? My summer dresses made me plan fresh summer recipes when all I actually want to eat right now is stew and dumplings but I ploughed ahead with my summer menu anyway.
I have just realised that I have spent a whole paragraph discussing the weather, worse still moaning about the weather – when did I reach that age? I feel I should go raving just to cancel it out but I am far too tired and I do quite fancy staying in and knitting. Eeek it has happened I think I may be growing up, off to Never Never Land for me and what better snack to take along than these extra yummy Courgette and Feta Balls. Did you notice the clever way I led into the recipe there I know I rule!
you will need;
4 spring onions
handful chopped fresh mint
handful chopped fresh flat leaf parsley
flour for dusting
salt & pepper
olive oil for frying
- Grate the courgettes and put them into a colander and sprinkle with salt and let the weep for at least half an hour. Then place them in muslin cloth and squeeze them out.
- Tip the dry courgettes into a bowl with the crumbled feta, beaten eggs, sliced spring onions, breadcrumbs and herbs. The mixture should be firm.
- Form into small patties and chill for at least an hour.
- Remove from the fridge and dust with seasoned flour and fry until golden.
I often get asked how much oil? And do I need a deep fat fryer? To the latter, no not unless you really want one. I have never had one and have managed to make all sorts of fried goodies. Plus I know that if I have one one day I will come home o ind my husband in a mess on the floor with tummy ache because he has had had a go at deep frying everything! As for how much oil I have taken a picture that may help that one this is more or less the same level of oil I use for all my deep frying needs such as pakora.
I served my courgette balls with gridded aubergine with a sour cream dressing and cous cous. You could try another way perhaps in pitta like a vege kebab or just as a finger snack. Let me know how you serve yours?