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Ingredients: (makes 12)
•    2 large courgettes
•    1 red onion, finely sliced
•    50 grams of feta, crumbled
•    2 tablespoons of dill, chopped
•    1 teaspoon oregano (freshly chopped or dried, if you don’t have any parsley, thyme or basil are great options)
•    3 eggs
•    2 tablespoons of milk
•    100 grams of plain flour
•    1 teaspoon of baking powder
•    100 grams of crème fraiche
•    1 teaspoon of dried mint
•    2 tablespoons of finely sliced mint
•    1 lemon, juiced
•    sea salt and black pepper 
 

Method:
1.    Grate the courgettes, then using a jay cloth squeeze out the excess water.
2.    Put into a bowl and add the onion, feta, dill, oregano and season with sea salt and black pepper.
3.    In a mixing bowl whisk the eggs and milk, then sieve in the baking powder and flour. Whisk well it will become a thick batter.
4.    Fold in the courgette mixture to the batter, mix well so everything is incorporated.
5.    Heat a frying pan with 1 centimetre of vegetable oil.
6.    Using a tablespoon, spoon in a dollop of the mixture, cook in batches. Cook on each side for 2 to 3 minutes until golden.
7.    Remove from the pan and season, keep warm in a low oven.
8.    For the crème fraiche, mix in the dried mint, fresh mint, lemon juice and season with salt.
9.    Serve the fritters with some crème fraiche and some cheese crumbled on top.

Recipe provided by Master Chef winner, Natalie Coleman for #FoodSavvy Norfolk & Suffolk