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Archive of BBC Food Recipes

Courgette fritters

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
Dietary Vegetarian
From Something for the Weekend

Method


  1. For the fritters, mix the flour, baking powder, paprika, salt and freshly ground black pepper and sugar in a bowl.

  2. In a separate bowl, whisk the eggs and milk together.

  3. Gradually add the egg and milk mixture to the dry ingredients, whisking constantly, to form a smooth batter.

  4. Place the courgettes, sweetcorn and spring onions into a bowl and mix well.

  5. Add some of the batter to the vegetable mixture - just enough to bind the vegetables together.

  6. Heat the oil in a frying pan over a medium heat. Place a large spoonful of the fritter mixture into the pan and cook for 2-3 minutes on each side, or until golden-brown all over. Remove and drain on kitchen paper. Set aside in a warm place and repeat the process until all the fritter mixture is used up.

  7. For the salsa, crush the olives gently with a pestle and mortar (or blend with a food processor). Place the olives into a bowl with all of the other salsa ingredients and mix well.

  8. To serve, place two fritters on each plate and serve a dollop of salsa alongside.

Ingredients

For the fritters

  • 100g/3½oz plain flour
  • 1 tsp baking powder
  • pinch smoked paprika
  • salt and freshly ground black pepper
  • 1 tbsp caster sugar
  • 2 free-range eggs
  • 75ml/2½fl oz milk
  • 100g/3½oz courgettes, grated
  • 75g/2½oz canned sweetcorn
  • 6 spring onions, finely chopped
  • 2 tbsp vegetable oil

For the salsa

  • 200g/7oz large green olives, stones removed
  • 2 lemons, juice and zest only
  • 1 garlic clove, crushed
  • 1 tbsp capers
  • 1 tbsp chopped fresh parsley
  • 50ml/2fl oz extra virgin olive oil
  • salt and freshly ground black pepper
  • 1 tbsp fresh peas (or frozen peas defrosted)

Shopping List

Courgette fritters

Fruit and vegetables

Tins, packets and jars

Cooking ingredients

Dairy, eggs and chilled

Other


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