Saturday, August 5th, 2006

Cookin' with the hairy bikers

I like this

Courgette and feta frittersThis is the first recipe I have tried from Simon King and David Myres a.k.a The hairy bikers.

For those who are not familiar with this duo they are two hells angel looking types with their own cookery program.
Hairy bikers and domestication are a strange combination I know, but all I can say is "keep it up boys, these fritters are delicious!".

COURGETTE AND FETA FRITTERS
Serves 4-6

INGREDIENTS:
2lb (900g) courgettes, grated
salt and freshly ground black pepper
bunch spring onions, white part chopped, the green part discarded
2 tbsp chopped dill
2 tbsp chopped flatleaf parsley
3 eggs
1 tbsp paprika
8oz (225g) feta cheese
8oz (225g) plain flour
groundnut oil, for deep frying
slices lemon, to garnish

METHOD:
Sprinkle the courgette with salt and allow to drain for 20 minutes.
Place the grated courgette in a clean tea towel and squeeze out the water. Mix with the onions, dill, parsley, eggs, paprika and freshly ground black pepper.
Work in the feta cheese and flour.
Heat the oil in a deep, heavy-bottomed pan. It is ready when a breadcrumb that is dropped in will sizzle gently in it.
Carefully fry tablespoons of the mixture in the hot oil until golden. Remove with a slotted spoon
and drain on kitchen towels. Garnish with slices of lemon and serve immediately.
 

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