Claudia Roden's Courgette Fritters

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From her book 'arabesque'. Fried onions, feta cheese and herbs lift what is otherwise a bland vegetable. These little fritters can be served hot or cold. They can be made in advance and reheated.

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Steps

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Fry the onion in 3 tablespoons of oil over a medium heat until it is soft and lightly coloured.

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Add the courgettes , and saut , stirring , until they too are soft.

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In a bowl , beat the eggs with the flour until well blended.

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Add black pepper and the herbs , and mix well.

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Fold the mashed feta into the eggs , together with the cooked onions and courgettes.

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Film the bottom of a preferably non-stick frying pan with oil and pour in the mixture by the half-ladle to make a few fritters at a time.

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Turn each over once , and cook until both sides are browned a little.

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Drain on kitchen paper.

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Ingredients

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onion, sunflower oil, courgettes, eggs, plain flour, of fresh mint, fresh dill, feta cheese, oil