Deep-fried courgette balls
240g unpeeled courgettes, grated coarsely
2 tsp coarse cooking salt
80g brown onion, finely chopped finely
75g fetta cheese, crumbled
75g plain (all-purpose) flour
2 tbsp finely chopped fresh mint
1 tbsp milk
Vegetable oil, for deep-frying
Place courgette in a strainer; sprinkle with salt.
Stand for 10 mins; squeeze excess moisture from courgette.
Combine courgette, onion, cheese, flour, egg, mint and milk in large bowl; season.
Heat oil in medium saucepan or wok.
Deep-fry tablespoons of mixture, in batches, until browned.
Drain on absorbent paper and serve with a yogurt based dip.