For the Tyrokafteri

200g greek feta
1 finely chopped flame roasted unpickled pepper (from a jar is fine)
2 tbsp extra virgin olive oil(ideally from Greece – no bias here)
1 tbsp red wine vinegar
1 fresh chilli, deseeded, sliced and finely chopped
1 tsp chilli flakes adjust for taste)
1 tbsp fresh oregano leaves

For the Kolokythokeftedes

1kg courgettes (grated and strained)
2 eggs, lightly beaten
200g feta, crumbled
2 tbsp finely chopped dill
2 tbsp finely chopped parsley
2 tbsp finely chopped mint
100g plain flour, plus extra for dusting
50g self raising flour
2-3 tbsp panko crumbs
½ tsp cumin powder
extra virgin olive oil for spraying
salt
pepper

Step 1

(Note that this dish will not look like a processed dip like tzatziki – it will be drier and more textured).

For the Tyrokafteri, place the feta and Greek yoghurt in a bowl and crumble together with a fork until the mixture is homogenous. Add the remaining ingredients, mix well and serve with a few chilli flakes and the fresh oregano leaves – simple!

Step 2

For the Kolokythokeftedes coarsely grate the whole courgettes/zucchini, place them in a colander and rub with some salt – this will help to release the high liquid content in the vegetable. Leave for 15 minutes and squeeze all the liquid out. If you have a cheesecloth or piece of muslin here, this will be super effective in removing the highest quantity of water possible to ensure a crisp finish when air-fried.

Step 3

Transfer the grated and strained courgette to a medium-large sized bowl. Add the crumbled feta, both flours, the chopped herbs, beaten eggs, ground cumin and season with the salt and pepper. (Please remember that seasoning should happen at several stages in the culinary process – not just as a garnish).

Step 4

Mix to fully incorporate all of the ingredients until it resembles a stiff, homogenous mixture – there should be no liquid at this stage. (If there is some water separation, this means your courgettes were not strained sufficiently).

Step 5

Take tablespoon sized samples of the mixture and make balls by rolling them and flattening them slightly. (As mentioned previously, If the mix is sticky, add a little more flour – be cautious not to dry your fritters out at this stage, you do not want them to be bready and dense).

Step 6

Drop the fritters into the panko crumbs to coat and shape again in your hands until you have circular disks around 2cm tall.

Step 7

Preheat your air fryer to 180 C. Place in atop the frying plate, generously spray with the extra virgin olive oil and fry for 10 minutes. Using a spatula flip the fritters over to cook the underside, spray again and cook for a further 7-8 minutes until golden.

Step 8

Serve the fritters accompanied by some tyrokafteri or tzatziki, arranging them around the dip on a plate with the dip as the centrepiece.

For more advice on elevating your presentation, check out our article on how to Plate like a MasterChef Champion.