Placki z Cukinii i Fety

Ingredients · 2 servings

• 400 gCourgette, coarsely grated
• 100 gFeta cheese, crumbled
• 1Egg, beaten
• 40 gWheat flour
• 10 gChive, chopped
• 6 gSalt
• 1 gBlack pepper, freshly ground
• 30 gSunflower oil

Equipment

stovetop, kitchen scale, box grater, mixing bowl, clean kitchen cloth, skillet, spatula, tablespoon, knife, cutting board, paper towel, fork

Instructions

1. 1
   Prepare Station

   Gather measured ingredients, a box grater, bowl, cloth, skillet, spatula, tablespoon, kitchen scale, knife, board, and paper towel. · 3 min

   What to look for: All ingredients are measured and tools are within reach.

2. 2
   Salt Courgette

   Grate the courgette coarsely into a bowl, sprinkle with salt, toss well, and rest for 10 minutes to draw out water. · 12 min

   What to look for: The courgette looks glossy and liquid begins pooling in the bowl.

3. 3
   Squeeze Dry

   Transfer the salted courgette to a clean cloth and squeeze firmly until no steady stream of liquid drips out. · 3 min

   What to look for: The courgette feels damp but compact, not watery.

4. 4
   Mix Batter

   Combine squeezed courgette, crumbled feta, beaten egg, wheat flour, chopped chive, and black pepper; add no extra salt. · 4 min

   What to look for: The batter holds together loosely on a spoon without running.

5. 5
   Heat Oil

   Heat sunflower oil in a skillet over medium-high heat until it shimmers and a tiny bit of batter sizzles on contact. · 2 min

   What to look for: The oil is shimmering but not smoking.

6. 6
   Fry First Side

   Spoon heaped tablespoons of batter into the skillet, press gently to flatten, and fry until the edges turn crisp and golden. · 4 min

   What to look for: The underside is golden and the edges look set.

7. 7
   Turn And Drain

   Flip the fritters carefully and fry the second side until crisp, then lift them onto paper towel to drain excess oil. · 6 min

   What to look for: Both sides are deep golden with small crisp ridges.

8. 8
   Serve Hot

   Serve the courgette and feta fritters hot, while the outside is crisp and the centre remains tender and lightly salty. · 1 min

   What to look for: The fritters are stacked or plated while still crisp.