Courgette and Aubergine Fritters with Cucumber Yoghurt Dip recipe

Name: Courgette and Aubergine Fritters with Cucumber Yoghurt Dip
Total time: 35 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 medium Courgette; 1 medium Aubergine; 1/2 Cucumber; 2 Eggs; 60g Plain flour; 150g Greek yoghurt; 1 tbsp Lemon juice; 1 clove Garlic; 2 tbsp Olive oil; 1/2 tsp Salt; 1/4 tsp Black pepper

Crisp, golden fritters packed with courgette and aubergine, served with a cool cucumber yoghurt dip. A light, satisfying dish with plenty of fresh Mediterranean flavour.

35 min · Easy · Mediterranean Jump to method

Courgette and Aubergine Fritters with Cucumber Yoghurt Dip

Ingredients

4 servings

2 medium Courgette
1 medium Aubergine
1/2 Cucumber
2 Eggs
60g Plain flour
150g Greek yoghurt
1 tbsp Lemon juice
1 clove Garlic
2 tbsp Olive oil
1/2 tsp Salt
1/4 tsp Black pepper

Nutrition	Per serving
Calories	199 kcal
Protein	7.9 g
Carbohydrates	16.1 g
Fat	11 g
Saturated fat	2.5 g
Fibre	4.2 g
Sugar	5.7 g
Sodium	310 mg

Why this works

Moderate-calorie dish with good vegetable content, some protein from yoghurt and eggs, and a moderate amount of fat from frying oil.

Vitamin C and antioxidants. Courgette, aubergine, cucumber, lemon and garlic contribute vitamin C and a range of protective plant compounds.

Calcium and iodine support. Greek yoghurt adds calcium and, depending on the dairy source, a small amount of iodine; eggs also contribute micronutrients such as vitamin B12.

Sodium from added salt. Half a teaspoon of salt across the recipe raises sodium noticeably, so this may not suit low-sodium diets if served with salty sides.

Method

Grate the courgettes and aubergine, then squeeze out as much excess moisture as possible using a clean tea towel.
Mix the grated vegetables with the eggs, plain flour, salt and black pepper until combined into a thick batter.
Heat a thin layer of olive oil in a frying pan over a medium heat.
Spoon in heaped tablespoons of the mixture and flatten slightly. Fry for 3-4 minutes on each side until golden and cooked through.
For the dip, grate the cucumber and squeeze out the excess liquid, then mix with Greek yoghurt, lemon juice, garlic and a little salt.
Serve the fritters hot with the cucumber dip on the side.

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