These fritters are one of the easiest Courgette (Zucchini) recipes going. So simple and so moorish – make sure you cook more than you think you will need! The kids absolutely love them as well as the adults. A great meal; serve with salad in Summer, or with creamy, cheesy polenta and a tomato sauce in winter. Delicious.
Makes about 8 medium sized fritters.
3 medium Courgettes/Zucchini
good pinch Salt
4 Spring Onions (or a normal round onion, but use much less as they are stronger tasting)
1 small Chilli Pepper (optional, and definitely avoid if making for kids)
1 clove Garlic
2 medium Eggs
1 cup Plain Flour
1/2 teaspoon Baking Powder
(Or substitute Self-Raising flour for the Plain Flour and don’t add the baking powder)
Olive Oil For frying. (Any oil can be substituted)
Black Pepper for seasoning – Optional
1 cup Natural Yogurt (for serving)
- Wash the courgette, trim ends and grate – either by hand or with a grater attachment in a blender. Tip – the latter will give a better looking end product!
- Place the grated courgette in a colander in the sink.
- Mix through a small handful of salt and leave. This will remove excess moisture from the courgette.
- Thinly slice the spring onions and chilli.
- Mince the garlic. Or in other words, chop finely!
You can blend the onion, garlic and chilli in the blender too (but not with the courgette!)
- In a bowl, lightly beat the eggs.
- Place a pan on the stove on a low heat, add some oil and leave to heat. (Watch though!)
- After 10 minutes, wash the courgette thoroughly.
- Press the courgette against the sides of the colander with your hand to remove excess moisture.
- Tip the courgette onto a clean tea towel. Wring over the sink to squeeze out as much moisture as possible.
- Place the courgette into a bowl.
- Add the spring onion, chilli, garlic and beaten egg. Mix.
- Sift in the flour/baking powder, add a pinch or two of salt and some black pepper if you wish – and combine thoroughly.
- Spoon mix into medium-hot pan and press down lightly to flatten (they will cook quicker). You will cook in batches as you don’t want to overcrowd the pan.
- Cook on one side until golden brown – approximately 3-4 minutes.
- Turn over and repeat. If you find them browning too quickly, turn down the heat.
- Once cooked, place onto a plate with draining paper, then transfer into a warm oven.
- Repeat until all the mix is used.
- Serve with a spoonful of yogurt as garnish.
Tip – The fritters will keep in the fridge and they freeze well. Simply place in a medium-hot oven to heat through and crisp and then serve!