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Member recipe

Courgette fritters, chilli jam

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Serves 1 - 12 Portions

Light courgette fritters with a hot sweet and sticky chutney.

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  • Make 12 Fritters:
  • 450g grated courgette
  • 50g freshly grated parmesan cheese
  • 2 eggs beaten
  • 60ml/4 tbsp plain flour
  • vegtable oil
  • salt and pepper
  • For the chilli jam:
  • 75ml/5tbsp olive oil
  • 4 large onions, diced
  • 4 garlic cloves
  • 2 green chillis, seeded and sliced
  • 30ml/2 tbsp dark brown soft sugar


    1. First make chilli jam, heat the oil in a frying pan until hot, then add the onions and garlic. Reduce the heat to low, and cook for 20 minutes, stiring frequently, until the onions are very soft.
    2. Leave the onions to cool then tansfer to a blender. Add the chillis and sugar and blend till smooth then return mixture to saucepan. Cook fo a further 10 mins, stirring fequently, untill the liquid evaporates and the mixture has the consistency of jam. Cool slightly
    3. To make the fritters, squeeze the courgette in a dish towel to emove any excess liquid, then combine with the parmasan, eggs, flour and salt and pepper.
    4. Heat enough oil to cover the base of a frying pan. Add 30ml/2 tbsp of the mixture for each fritter and cook 3 at a time for 2-3 minuteson each side untill golden. Then keep warm till you have cooked the rest of the fritters. Drain on paper towel, serve warm with a spoonful of chilli jam.

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