Courgette-feta ‘cookies’
You know how you can sometimes see a photo of a certain dish in a magazine and you think ‘yes! That is going to be de-li-cious!!’ and then you go out and make it and are… well, hmmm, slightly disappointed.
That happened to me today for my lunchdish of courgette feta cookies. I think I started going wrong with not following the exact measurements since I was making this for one person and not four. Therefore I think the cookie was slightly too moist, since I used one whole egg instead of a half egg, which I should have done if I would have followed instruction and divided by four. But ok, that was not the issue I think.
To be fair to these cookies; they were not all that bad, but there is a lot of room for improvement in the flavor department. I would maybe make these again but would use a different kind of cheese to the feta. While feta is a salty kind of cheese, the general taste here didn’t really come to justice. (but then I like things to be cheesy) I would think maybe a stronger cheese would be better suited.
So all in all, I do think this little lunchdish has potential if you tweak the ingredients here and there.
If you want to give it a try; here is the recipe!
Courgette-feta 'cookies'
Ingredients
- 600 gr courgette zucchini, coarsely grated
- 1 small onion grated
- 1 clove of garlic pureed
- 100 gr feta crumbled + extra for serving
- 2 medium eggs
- 2 tbs fresh flatleaf parsley chopped
- 2 tbsp fresh mint chopped
- 1/2 tbsp dried mint
- 50 gr flour
- 30 gr of riceflour
- 1 tsp of sumak or lemon zest
- 2 tbsp of olive oil
- roasted turkish bread tomato slices and salad to serve
Instructions
- Put the courgette in a colander, sprinkle with 1/2 tsp of fine salt and mix. Leave to stand for 20 minutes, press the remaining fluid from the courgette and pat dry with kitchen towel.
- Mix in a bowl the courgette, onion, garlic, feta, eggs, fresh and dried herbs with black pepper to taste. Add both the flour types and the sumak or lemonzest.
- Heat half of the oliveoil on medium high heat in a large nonstick frying pan. Put 6 times a tablespoon of the courgette mixture in the pan and make sure that the cookies don't touch. Press them a little bit to make them flat with a spatula.
- Bake for 1-2 minutes on each side, untill they are golden and hot. Put them in a plate covered with kitchen towel. Continue to make all the cookies.
- Put 3 cookies on each plate with some crumbled feta on top. Spread some feta on the turkish bread. Serve the bread together with the tomatoes and salad together with the cookies.
Disclaimer
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
am getting a huge supply of zucchini/courgettes lately so need all the recipes i need to use them soon. lovely recipe!
This sounds loaded with flavors – mint, sumac.. all my favorite things. The rice flour is to bind it better? Lately i have taken a fascination for the Turkish dip Acili, & I feel like dipping these in acili & eating them all up.
I love that this has feta in it….one of my favorite cheeses:)
I have missed your recipes, I have missed your photos and I have missed you!!! This is a great snack to celebrate your return from holiday!!!
I love courgettes in patties & to combine that with feta but taste fab!
Sorry you were disapopinted. These look similar to zucchini latkes my dad makes (but he never adds feta, which I think is a GREAT addition).
Instead of baking these, try shallow frying them in some oil: so much tastier. Also, make sure to squeeze excess water from zucchini.
I think I definitely made the mistake of not squeezing enough of the water out. I only realized that while typing the recipe here! That must have accounted for some of the blandness…
Ah, you made courgette fritters! This is such a traditional Greek treat. If you are not happy with your recipe, try Kalofagas or Organically Cooked, I think they both have some nice versions on their blogs.
Thanks Jo, I will definitely have a look at Peter’s site… and I don’t know Organically Cooked yet, but will check there too! Just see which versions they have!
Loving these savoury “cookies”!
These do sound great with the sumac as an accent. Maybe a different cheese in the cookie and crumbled feta on top?
Looks like just the sort of recipe that could use a bit of simple invention to perk it up 🙂 Love the sumac here!
Looks are DEFINITELY deceiving because these look delicious! It’s always disappointing when an intriguing recipe just doesn’t turn out as good as expected. Love the honest review!!
Oh, I hate when it happens that I try something that sounds good only to be disappointed. Having said that, these look pretty cool and I love the idea. I’m sure you will find a way to spice up the next batch!! I’m like you– I like things cheesy. I hate when the cheese gets lost.
I love the saucer! 🙂
These look and sound delicious. They have lots of flavor to them. Sorry you found them disappointing!
Ooo! Can I have one? These look delicious =D.
Oh yes, I have those, I usually put them in my blogger drafts and start over, but it’s good to see that it happens to others too. At least the photo is lovely.
Simone, us Greeks call these Kolokithokeftedes and you should try them again…they are wonderful. Most Greek bloggers (me too) have a version and I’m sure you’ll love them the next time!