Sometimes I forget how genius some dishes are. Like fritters. They’re always satisfying to eat (any time of day) but never too heavy. And they contain vegetables which basically means they’re healthy right?!
Courgette fritters, makes approx 10
Adapted from Smitten Kitchen’s recipe.
2 medium courgettes
1 tsp sea salt flakes + extra to taste
1/4 red chilli, finely chopped
72 g plain flour
1/2 tsp baking powder
oil for frying
Preheat the oven to 180C. Cut the ends of the courgettes and grate coarsely. Place in a bowl and mix in 1 tsp salt. Leave for 10 minutes the wring out the courgette either using your hands or a clean tea towel.
Mix the grated courgette with a bit more salt for seasoning (1/4 tsp is perfect), the chopped chilli, black pepper and egg. Mix flour and baking powder and stir into the courgette batter.
Heat up a frying pan on medium heat, pour in oil. Drop dollops of the mixture into the pan and fry on both sides until golden brown. Drain on kitchen towel and place on a parchment paper lined baking tray. Bake for 10 minutes until crisp and cooked through.
Parmesan yoghurt crème
200 ml Greek yoghurt
1/2 lemon, zest only
2 tbsp grated parmesan
salt, black pepper
Combine the ingredients in a bowl. Season to taste.