Day 6 of Courgette week brings us Courgette Fritters.
These spicy little fritters make a great starter or, if you beef them up a little, a veggie main course.
You can vary the texture by adding more or less milk: More makes a lovely courgette pancake that you pack with the filling of your choice; less milk makes a more dense, cake-like texture which is really filling.
I flavoured mine with chilli but you can ring the changes with whatever flavours you want – try using parmesan and sun dried tomatoes for an Italian twist or use coconut milk instead of milk and add coriander, lemongrass paste and a little lime zest for Thai inspired flavours.
Alternatively they work really well with curry spices – fry a chopped onion with a little garlic, ground cumin, coriander seeds and garam masala – mix into the batter as above (leaving out the spring onion).
However you make yours – I promise you will enjoy them immensely.
3 1/2 oz /100g Plain Flour
2 1/2 Fluid Ounces / 75 ml Milk
3 Medium Courgettes (grated)
3 Spring Onions (chopped)
1 chopped Red Chilli
1 tbsp Olive Oil
Beat the egg and milk together in a jug, add to the flour and whisk well untill all the lumps have been removed. Season well with salt and pepper and add the chilli and spring onions.
Squeeze any excess liquid out of the grated courgette and add it to the batter – stir well.
Heat a frying pan and add the oil. When the oil is hot add spoonfuls of the courgette batter and fry until crisp and browned. Turn and repeat on the other side.
Serve with a spoonful of natural yoghurt flavoured with coriander and black pepper.
Look here for more courgette recipes.
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