I made this big batch of gluten free courgette fritters for breakfast with the specific idea that I would also make enough to have cold with hummus and babaganoush for tea as well. www.simplybeglutenfree.co.uk
Grate the courgettes and press them between kitchen towels to remove the excess moisture. Place in a bowl, together with the rice flour and eggs. Grate in the parmesan cheese and season the mixture with salt and pepper. Mix it all up until well combined.
Heat the oil in a frying pan over a medium heat.
Place a tablespoon of mixture into the pan and flatten. Repeat with another 3 tablespoons so you’ve got 4 fritters on the go at once. Pan fry them for 2-3 mins, then turn them over and do the same on the other side, until they are golden brown.
Transfer them to a plate whilst you repeat step 3 again until all your mixture is used up (note you may need to add a little more oil to the pan between batches).
Serve hot with a poached egg on top, or keep them in the fridge and serve cold with dips like you would a pitta bread.