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This post is just plain and simple. I could eat these bad boys all day long. I love love love the flavour combo and and they are wonderful with simple grilled chicken and a salad, oh and a very large glass of wine! 🙂

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COURGETTE FRITTERS

Not so much a fritter but more a green chunky pancake. However green chunky pancake doesn’t sound so good, so we are calling these fritters! They are light and easy to make. Really great as a starter served with dips like Tzatziki and Guacamole.

  • 3 courgettes
  • 2 eggs, beaten
  • 2 spring onions, finely sliced
  • 1 tsp dried dill
  • 1 tsp Green Pesto
  • 1 garlic clove, crushed
  • 100 g feta cheese
  • 1 tbsp plain flour
  • salt and pepper
  • oil for frying
  • tzatziki or greek yogurt mixed with pesto, to serve

THE HOW

To start, grate the courgettes and place them in a strainer/colander. Sprinkle with salt and mix. Place over a bowl and allow to sit for an hour. The salt helps to release the moisture. Lay out some kitchen towel on the counter (you can use a tea towel but I prefer absorbent kitchen towel, less washing to do). Take a handful of the grated courgettes and squeeze out any moisture. There will be a surprising amount of liquid that comes out. Place the squeezed courgette on the kitchen towel and repeat until all the courgette has been squeezed and pat dry.

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In a bowel, whisk the eggs with the dill and pesto. Add the courgette and break up the mixture and mis with a fork. Throw in the spring onions, some salt and pepper and if you like, you can add some chopped coriander. Mix.

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Add the flour on top and mix again.

I like to chill the mix in the fridge for 20 minutes before cooking, but this isn’t totally necessary.

Heat the oven to 190 C/170 C fan oven.

Over a medium flame, heat a frying pan and add a drizzle of oil. Sun flower oil is best as it won’t burn or smoke while cooking.

Taking a spoonful ( I use a soup spoon amount) of the courgette mix, drop into the pan. Depending on the size of the pan, about three fritters will fit nicely. Don’t crowd the pan as you need to allow enough space to turn them over.

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Flip the little fritters over when just starting to brown about 2 minutes for each side. Then remove from the pan and place on a baking tray. Repeat until all the fritters are cooked. I usually get about 12 fritters from this quantity.

Place the baking tray in the oven and bake for about 20 minutes. The fritters will slightly puff up due to the egg and flour. And go crispy and the edges will brown slightly but still show off their gorgeous green ingredient.

Remove from the oven and allow to cool to room temperature. This way they firm up slightly and are nice to eat as an easy prepare ahead starter.

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