Courgette fritters

Courgette fritters

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(23 ratings)

Prep: 5 mins Cook: 35 mins Ready in 30 mins

Easy

Serves 4
A couple of courgettes, a grater, and you're well on the way to creating a moreish veggie main or brunch

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal289
  • fat11g
  • saturates4g
  • carbs36g
  • sugars10g
  • fibre4g
  • protein15g
  • salt0.52g
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Ingredients

  • 140g plain flour
  • 2 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 175ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 50g strong cheddar, crumbled
    Cheddar

    Cheddar

    Ched-ah

    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • small bunch chives, sniped
  • 2 courgettes, grated
    Courgette

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 1 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

Method

  1. Heat oven to 200C/fan 180C/gas 6. Tip the flour into a bowl, season, then gradually stir in the eggs and milk until you have a smooth batter. Stir in the cheese and half the chives.

  2. In a dry non-stick frying pan, cook courgette over a high heat, stirring for 3-4 mins until just soft. Tip onto kitchen paper and squeeze dry, then stir into the batter.

  3. Oil the pan, then drop in small ladlefuls of batter, cooking for a couple of mins on each side until golden. Continue until you have 12 fritters, then transfer to a baking tray and finish in the oven for 8 mins.

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Comments, questions and tips

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smarzuki
11th Sep, 2008
5.05
My 2yr old daughter is a wee bit finicky about what she eats but these were a HUGE hit and it really was a pleasure to see her inhale them with cherry tomatoes! The 2nd time I tried it, I mixed in some curry powder which gave it a nice little spicy kick.
gracecm
4th Sep, 2008
4.05
Made this a couple of times now, it so easy. I made it with the spinich and tomato salad they reccomended in the september good food, it went so well with it, I did subsitute a tsp of sherry vinegar for a tsp of lemon oil, bought at the good food show!! It worked wonderfully, sort of a sweet and sour taste. yum!
cheryl654
1st Sep, 2008
4.05
Really easy to make and very tasty. Crsipy on the outside and soft on the inside. Had ours for lunch with salad.

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