Courgette fritters

These are a delicious way of eating courgettes. I started making them for my babies, as this recipe is from a baby-led weaning book. However, it's easy to make them for grownups with the addition of lemon zest grated in and salt.

Ingredients

  • 1 courgette, coarsely grated
  • 30g plain flour
  • 1 egg, lightly beaten
  • 3 tblsp finely grated parmesan cheese
  • 2 tblsp finely chopped mint leaves (optional)
  • 1/4 tsp salt (leave out for children)
  • grated lemon zest (optional)
  • olive oil
  • Lemon wedges to serve

Method

  1. Squeeze the grated courgette in a clean tea towel to remove any excess water, then tip it into a large bowl. Stir in the flour, egg, parmesan and mint (if using), to make a loose batter.

  2. Heat enough oil to coat the base of a large, nonstick frying pan over a medium heat. Add 1 heaped tablespoon of the courgette mixture per fritter and cook in 2 batches for 2-3 minutes on each side until golden. Drain on kitchen paper before serving.

References

Ella's Kitchen. The First Foods Book: The Purple One.

Tags

  • Recipe
  • Snack
  • Lunch
  • Side-dish
  • Easy
  • For children
  • Baby-led weaning