Recipe: courgette and chilli fritters

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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 

1 egg

black pepper

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. 

 

 

Crab tarlets with chives, red chilli and lime

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These wonderful tartlets came about when a colleague was asking me for a recipe for a crab tartlet. I didn’t know a nice one so she used a recipe by Mary Berry that she raved about afterwards. So of course I had to try it. But for some reason I wasn’t in the mood for full on Thai flavours in the filling like the recipe suggests so I made my own filling with chives, red chilli and lime instead.

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It turned out really well. Less full on flavours, but it complemented the crab perfectly and the crab taste came through more. It’s perfect as a light lunch or a starter.

I only made two tartlets but made one full batch of the dough (for eight) as I like having pastry in the freezer. It’s just fiddly to make a small batch anyway.

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Crab tarlets with chives, red chilli and lime, makes 2 small tartlets

I made the dough using Mary Berry’s recioe while the filling is my own

Pastry (freeze what you don’t use):

175 g plain flour

1 tsp Coleman’s mustard powder

75 g butter, cut into cubes

50 g parmesan, finely grated

1 egg, beaten

Filling:

100 g crab meat

1/2 röd chilli, finely chopped 

1/2 lime, zest only

3 tbsp chopped chives

1 beaten egg

100 ml cream

salt, white pepper

Preheat the oven and a baking tray to 200C. 

Start with the dough; mix flour, butter and mustard powder in a food processor until you have crumbs. Add the egg and the parmesan and run the food processor until the dough comes together. 

Press out (or roll if you prefer) the dough into two small dishes with a fluted edge. Freeze the remaining dough. 

Mix crab meat, lime zest, chilli and chives in a bowl. Divide between the tartlets. Beat eggs and cream, season well and fill up the tartlets. 

Place the tartlets on the now hot baking tray and bake for 15-20 minutes, until the filling is set. Leave to cool a little and serve with a salad.