RECIPE: Helen Jackson's courgette fritters with feta and mint

I love these drizzled with a sauce of natural yoghurt, sea salt, chopped garlic and mint.

4-5 medium courgettes
½ cup flour
¼ cup chopped mint
100g feta, crumbled
2 whisked free-range eggs
¼ tsp freshly ground black pepper

1. Grate courgettes and place in a colander, sprinkle with 1/2 teaspoon sea salt and leave to drain for 30 minutes.
2. Press courgettes to remove any excess liquid and place in a bowl along with mint, crumbled feta and flour.
3. Make a well in the centre and add eggs, mix until combined. Season to taste with freshly ground black pepper.
4. Heat a film of oil in a frying pan over a medium heat, place spoonfuls of batter into the pan and cook fritters until golden on both sides. Remove from the pan and drain on paper towels.

Serve warm.