Courgette-Feta Crumpets


Courgette-Feta Crumpets

  • Servings: 4
  • Difficulty: Medium
  • Print

Crumpet ready to eat


  • 6 – 8 large courgettes (should make about 3 – 4 cups when grated)
  • 2 pinches of salt
  • 2/3c feta cheese, crumbled
  • ½c chopped spring onions
  • 1T fresh or 1t dried mint
  • 1/3c flour
  • 4 eggs, preferably at room temperature
  • Butter for frying


Wash and trim the courgettes, then grate them coarsely. Mix the grated courgettes with 1 pinch of the salt and place in a colander or sieve. Let the courgette stand over the sink for about 15 minutes to drain, then rinse it and squeeze out the excess water with your hands.

In the meantime, prepare your other ingredients.

Place the squeezed courgettes in a bowl with the feta, spring onions, mint and flour, and mix it all together.

Separate the eggs and whisk the egg yolks with a fork. Add the yolks to the courgette mix and stir in.

Beat the egg whites with a pinch of salt until they are stiff. Mix about a tablespoon of the whites into the courgette mixture to lighten it then fold in the rest. For full instructions on working with egg whites, see here. Otherwise simply add the rest of the egg whites on top of the mix and using a metal spoon, gently turn it over into the courgette mix until it’s mostly mixed in.

Melt some butter in a large saucepan and drop spoonfuls of the mix in. Fry until golden brown on one side. Carefully turn each of them over with a spatula and finish off on the other side until it’s also golden brown. If you want to eat them warm, keep them in a warming drawer or low oven while you cook the other batches.

Serve warm or cold, on their own, with toppings, or as a side dish to a main meal.

Serve with:

  • A teaspoon of plain yoghurt on each courgette
  • Mayonnaise or a mix of mayonnaise and yoghurt
  • Smoked salmon
  • Ham
  • Capers or chives
  • Green salad


© Alexandra Lawrence and Inspired Nourishment, 2014


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