Ingredients
- 2 courgettes, grated, salted and squeezed
- 3 spring onions, roughly chopped
- Mixed handful basil, chives, mint, parsley, roughly chopped
- 150 g precooked giant cous cous, quinoa or puy lentils
- 1 lemon, zested
- 3 large eggs
- 100 g plain yoghurt
- 100 g self raising flour
- 25 g Parmesan or feta, grated or crumbled
- Handful walnuts, roughly chopped
- Salt and pepper to taste
- Olive oil for frying
- FOR THE DIP
- 100 g Greek yoghurt
- 1 small garlic clove, crushed
- 1/2 lemon, squeezed
- 1 tbsp good extra virgin olive oil
- Salt and pepper
- Chilli flakes, olive oil or hot sauce and lemon, to garnish
Instructions
- Roughly grate the courgettes, sprinkle with salt and set aside while you prep the other ingredients.
- Place the chopped spring onions in a bowl with the herbs. Add the cooked grains and the lemon zest. Mix to combine.
- Crack the eggs into the mixture and whisk to combine. Add the yoghurt, mix.
- Squeeze the water out of the courgette over the sink, then add the courgette to the batter.
- Add the flour, cheese, chopped walnuts and season well with salt and pepper.
- Heat enough oil to just cover the base of a large frying pan, over a medium high heat. When it shimmers drop in heaped tablespoons of the mixture, flattening them just slightly with the back of a spoon.
- Fry for around three minutes on each side until crisp, slightly puffed and golden brown.
- You might need to cook in batches. Once cooked set the fritters to drain on a plate lined with kitchen paper.
- To make the dip, stir together the yoghurt, garlic, lemon juice, extra virgin olive oil and season well. Place in a serving bowl.
- Serve the fritters with the yoghurt dip on the side, sprinkle over a few chilli flakes, a splash of olive oil or hot sauce and some lemon juice.
Notes
TOP TIPS
- These are so quick and easy and a perfect lunch or light mid-week supper dish. They are also brilliant for using up a glut of courgettes.
- Use precooked grains from a pouch, Merchant Gourmet do a great range of lentils, mixed grains all precooked.
- These are best eaten not straight out of the pan but allowed to cool slightly and they are best made on the day which is not difficult as they are easy to make.