Courgette Fritters
Whip these up when you have spare courgettes handy. Add fresh or frozen peas and then serve with a lovely yoghurt sauce jazzed up with fresh herbs (we love minty) or by stirring through with mango chutney or sweet chilli sauce.
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Prep: 20 mins
Cooking: 10-15 mins
Serves: 4 as a starter or 2 for lunch
Ingredients
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120g courgette, coarsely grated
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1/2tsp sea salt
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1 large free-range egg
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1/2tsp baking powder
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3tbsp plain flour
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11/2tsp ground cumin
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50g frozen peas, thawed
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vegetable oil, for frying
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freshly ground black pepper
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For the accompaniment:
Greek Yoghurt
Fresh herbs (such as mint, dill, chives) or mango chutney or sweet chilli sauce
Method
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Season the grated courgette with sea salt and set aside so that water is drawn out.
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Whisk together the egg, baking powder, flour and cumin in a large bowl and season with black pepper
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Squeeze the excess water out of the courgette (discard the water) and then add the courgette and peas to the batter.
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Heat enough oil to cover the bottom of a frying pan over a medium-high heat. When the oil is hot, drop in heaped tablespoons of the mixture and flatten them down to a fritter shape, fry a couple of minute on each side until golden brown. Keep cooked fritters warm on kitchen paper
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Make the dip by stirring together the yoghurt with the chopped fresh herbs or the sauce of choice.
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Serve the fritters with a garnish of choice (rocket or other green leaves) plus the yoghurt.
Pairing
An unoaked Bordeaux blanc - either a bright Sauvignon blanc or a sauvignon blanc/semillon blend would be perfect. An Entre deux Mers is always a blend with Semillon and often Muscadelle which has lovely floral aromas so would be a happy pairing.
If you make the yoghurt slightly spicy, then a fruity rosé would also be a great fit.