Baked Courgette fritters with feta and dill
3 medium courgettes grated
120 gr plain flour
150 ml semi skimmed milk
25 gr pack of dill chopped
100 gr feta cheese
Salt and pepper to season
Squeeze the juice off the courgettes taking one hand full at a time and put them in a colander.
Add 1 teaspoon salt to courgettes, toss well and leave them in a colander for 30 minutes to drain.
Heat the oven to 220 C / 220 C fan / gas mark 7.
Put the flour in a bowl make a well in the middle, add the egg and while adding the milk start whisking.
Keep whisking until the mixture is smooth and all the flour is incorporated.
Add black pepper, dill, feta and courgettes to the mixture and mix until evenly combined.
Line 2 x 6 muffin trays and fill the muffin cases with the mixture.
Sprinkle with chilli flakes.
Bake for 45 minutes or until the top is brown and cooked in the middle.