I always preferred the savoury fritters to the sweet doughnuts we ate for Chanukah, especially my mum’s fritters, as she added sweet potatoes to the mix, giving them a unique, delicate flavour. Inspired by her recipe, I find that these courgette, carrot and feta fritters are always a crowd-pleaser and feel even more special when paired with the yoghurt and mint dip. One tip when cooking: be careful not to burn the outside of the fritters before they are fully cooked inside. This means making sure the oil is hot enough so that they sizzle when placed in the pan, but not so hot that they reach smoking point (at this point, you shouldn’t use the oil any more). I find rapeseed/canola oil works best.

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Method

• Place the grated vegetables in a sieve/fine-mesh strainer over a large bowl and mix with the salt. Leave for 10–15 minutes. Squeeze out and discard the excess liquid.
• In a large bowl, mix the grated vegetables with the eggs and lemon zest, if using. Add the flour and feta cheese and mix well.
• Put a large frying pan on a medium heat, pour in about a third of the oil and heat. Carefully add a tablespoon of the vegetable batter, sliding it into the hot oil; it should sizzle when it hits the oil. Flatten it out slightly. Add a few more to fill the pan. When each becomes golden brown underneath, flip it over.
• Prepare a large plate with paper towels next to the pan. When both sides of the fritters are lovely and golden, take them out and place on the lined plate to allow the excess oil to be absorbed. Continue in the same way, adding oil to the pan and working your way through the batter.
• To make the dip, spoon the yoghurt into a bowl. Add the mint and mix well.

​Adapted from My Tel Aviv Table (Nourish)

First published in the JC December 2023