Dessertsbitsofcarey
Courgette, Herb & Goat’s Cheese Fritters
I had one more #foodloversfresh ingredient haul up my sleeve, so I picked out a few of my favourite everyday fresh ingredients from my local Food Lover's Market and cooked up some Courgette, Herb & Goats Cheese Fritters. These guys are so moreish simply served with fresh lemon wedges and some sweet chilli sauce or creamy mayo. I make these often on our Meat-free days served with salad and mixed seeds. Also, a delicious addition to the lunchbox or picnic as they are rather delish cold too! Such a simple recipe to prepare alongside a few pantry ingredients [cake flour, cornflour and baking powder, plus 2 eggs and seasoning of course]. The most important part of this recipe [that I can't stress enough] is to salt the grated courgettes, allow to stand for 10 minutes on a paper towel or in a colander to draw out excess water. Thereafter, give the courgettes a good squeeze to get as much liquid out as possible. This process prevents soggy fritters. Okay? Other than that, you are good to go!
👥 4 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 20 min🔥 Cook: 15 min👤 Carey Erasmus📖 bitsofcarey
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- frying pan
- pan
📝 Preparation Steps
1
Spread the grated courgettes on a dry tea towel and sprinkle with a bit of salt and allow to stand for ⏱️ 10 minutes to draw out excess moisture. Gently pat to get the courgettes as dry as possible.
2
Place the crumbled cheese, grated courgettes, spring onion, herbs, zest, flours and baking powder in a medium bowl and gently give it a mix.
3
Add the eggs and mix until well combined. Season well with salt and pepper. Allow to stand for ⏱️ 10 minutes.
eggs (beaten)2
4
Fill a large frying pan 2 cm deep with vegetable oil. Heat.
5
Drop heaped tablespoonfuls of batter into the moderately hot oil and flatten them into patties.
6
Fry over moderate heat for +- ⏱️ 3 minutes per side or until golden. Drain on paper towel.
7
Serve with lemon wedges, sweet chilli sauce or creamy mayonnaise.
Fresh lemon wedgesc (80 ml) Italian parsley, finely chopped1/3T (30 ml) finely chopped fresh dill2T (30 ml) cornflour2Sweet chilli sauce or creamy mayonnaise
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