Courgette fritters with tomato & feta salsa

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olive magazine

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Recipe by olive magazine

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1. Mix the courgette, onion, spices, flour and egg together. Season. Heat 1 tbsp oil in a non-stick frying pan, drop in heaped tbsps of batter. Cook, in batches, for 2-3 minutes each side or until golden and cooked through. Serve with the tomato and feta salsa.

Per serving

344 kcalories, protein 13g, carbohydrate 28.5g, fat 20.6 g, saturated fat 5.8g, fibre 2.3g, salt 1.33 g

Latest comments and suggestions

• fiona

  25 November 2007

  fiona rated and commented on this recipe

  

  These were fantastic and a great and easy way of using some of the courgettes we managed to grow this year .

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• sally

  23 May 2008

  sally rated and commented on this recipe

  

  My hubbie really loved these, they were a bit eggy for me (but I don't like egg so I should have known!), I was surprised at how well they held together as they cooked and it is a tasty way to eat courgettes. I thought the recipe made rather a lot for four though.

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• Dana

  15 July 2008

  Dana rated and commented on this recipe

  

  Amazing! But it took longer than 25 minutes to make them, because there were a lot of them to fry. But it was well worth the extra time!

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• on_goodfood

  22 July 2008

  on_goodfood rated and commented on this recipe

  

  I cook the mix tortilla-like: in only one piece. Delicious!

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• katee

  28 August 2008

  katee rated and commented on this recipe

  

  Very tasty! Hint - before adding the grated courgette to the mixture I squeezed it to remove too much liquid and keep the fritters drier.

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• FATIMAH

  31 August 2008

  FATIMAH rated and commented on this recipe

  

  I thought these were very bland and am sorry to say they went in the bin.

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• Pauline B

  01 July 2009

  Pauline B commented on this recipe

  These go well with tsatsiki

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• nellyb63

  01 July 2009

  nellyb63 commented on this recipe

  Good Summer evening / tea time light meal. We had apple, celery, pumpkin seed salad with yoghurt dressing too. The mint in the salsa was gorgeous. Fresh tasting, lovely food

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• LittleBabyNothing

  09 July 2009

  LittleBabyNothing rated and commented on this recipe

  

  yum! this was really easy to make and really delicious!

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• frani

  16 July 2009

  frani commented on this recipe

  I loved these fritters. Very simple to make and delicious. My husband and I also had them cold for lunch the next day. I did add some Paprika and Cumin powder to the recipe just to give it an extra edge.

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• eispie

  24 July 2009

  eispie rated and commented on this recipe

  

  Was a bit unsure when I saw how wet the mixture was but they turned out perfectly. Easy to make and delicious hot or cold. We had them with a mixed salad added to the salsa.

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• harajuku

  29 July 2009

  harajuku rated this recipe

  

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• CloClo

  06 August 2009

  CloClo commented on this recipe

  I'm making these now - sort of. I grated 1 courgette, 1/2 carrot, about 1/3 of a red onion, added flour by eye, about a tablespoon of beaten egg and some mild curry powder. I quickly fried one just to see if the mixture would hold - it does but needed more seasoning. About to make the main batch, so will report back.

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• CloClo

  07 August 2009

  CloClo rated and commented on this recipe

  

  These were yummy - see my comment above as to how I made them. I think there is some improvements to be made, and when I have experimented more I will post an improved recipe on this site!

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• sharon bonnell

  20 August 2009

  sharon bonnell commented on this recipe

  cooked the original recipe and even my gran who is 91 loved them. Cooked them again but changed the recipe by adding 6 rashers of crispy cooked bacon pieces. 2 tbsp grated parmesan 1 tbsp olive oil and an extra ounce of s/r flour. Left out red chilli and cumin. Cooked in a little sunflower oil. Re heated for grans and the childrens lunch in the oven for a few minutes served with spaggetti hoops. a winner all round.

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• scotcat

  12 September 2009

  scotcat rated and commented on this recipe

  

  Really easy and they held together. Just like doing pancakes. Would add some seasoning to the batter. Fantastic with the feta salsa.

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• KtB

  26 September 2009

  KtB commented on this recipe

  Very nice and easy to make. Adapted slightly and did courgette and potatoe as I don't have a glut of courgettes. Also added paprika and the veggie version of worcester sauce. Served with chilli jam - recipe on here, delish!

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• bonbon

  23 November 2009

  bonbon rated and commented on this recipe

  

  great fritters! loved them. they do need quite a bit of seasoning and i also squeezed out excess water from the courgettes which worked really well. will try with other veg

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http://www.bbcgoodfood.com/recipes/3623/

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Ingredients

• 1 large red chilli , finely chopped
• 125g self-raising flour
• red onion , peeled and finely chopped
• 2 large eggs
• 1 tsp cumin seeds
• 125g cherry tomatoes , quartered and mixed with 100g crumbled feta, a handful of mint leaves and the juice of ½ a lemon
• 3 medium courgettes , grated
• 4 tbsp olive oil for frying

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Difficulty and servings

Serves 4

Preparation and cooking times

Ingredients

• 1 large red chilli , finely chopped
• 125g self-raising flour
• red onion , peeled and finely chopped
• 2 large eggs
• 1 tsp cumin seeds
• 125g cherry tomatoes , quartered and mixed with 100g crumbled feta, a handful of mint leaves and the juice of ½ a lemon
• 3 medium courgettes , grated
• 4 tbsp olive oil for frying

Per serving

344 kcalories, protein 13g, carbohydrate 28.5g, fat 20.6 g, saturated fat 5.8g, fibre 2.3g, salt 1.33 g

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