Spring onion and feta fritters
- Details
- By Jo Ingleby
Place the flour in a large bowl and add the eggs and seasoning. Gradually add the milk, beating with a whisk as you go, until you have a thick batter that will hold its shape when spooned into the pan. Finely chop the spring onions (including the green parts). Mix together with the feta, chilli, lemon and herbs. Stir into the batter and fold in until everything is well mixed. Heat a large frying pan and add a little oil. Spoon dollops of the batter into the pan, flattening them with the back of your spoon so that you have fritters which are about 8cm wide. Allow the fritters to cook for 4-5 minutes on each side, or until golden brown. Serve with chilli sauce or a yoghurt and mint dip.
