Crisp, savoury fritters that make a useful lunch from a courgette glut.
Ingredients
- 2 medium Courgettes
- 2 large Eggs
- 4 tbsp Plain flour
- 75g, grated Mature vegetarian hard cheese
- 1 tbsp leaves Fresh thyme
- 1/2 tsp, divided Fine salt
- 1/8 tsp Black pepper
- 2 tbsp, for frying Olive oil
- 100g, optional to serve Natural yoghurt (optional)
Method
- Coarsely grate the courgettes, toss with half the salt and leave in a colander for 10 minutes.
- Squeeze the courgettes firmly in a clean tea towel until very dry; this is important for crisp fritters.
- Mix with the eggs, flour, grated vegetarian cheese, thyme, remaining salt and black pepper to make a thick batter.
- Heat a thin film of olive oil in a non-stick frying pan over medium heat. Drop in six spoonfuls and flatten to about 1cm thick; cook in batches, adding more oil as needed.
- Cook for 3–4 minutes per side until deep golden and set in the centre. Drain briefly on kitchen paper and serve hot, with yoghurt if using.
Allotment tip
Make the batter just before cooking; resting it allows the courgette to release water.