Courgette fritters

Name: Courgette fritters
Cuisine: Mediterranean
Ingredients: 500 g grated courgette; 2 tsp salt; 2 cloves minced garlic; 15 g finely chopped basil; 60 g flour; 0.5 lemon lemon zest; salt; pepper; 1 tsp fennel seeds; 0.5 tsp nutmeg; 10 g Panko breadcrumbs for filling; 60 g flour for coating; 60 g Panko breadcrumbs for coating; 60 ml water to thin; 1 tsp Superstraccia; 1 handful parsley; 2 cloves garlic; 1 pinch salt; 0.5 lemon lemon juice; 2 tbsp olive oil; 1 heaped tablespoon Cremata; soy milk

Serves 1

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Courgette fritters

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Serves 1

Directions

1Grate the courgette.
2Combine the grated courgette and salt in a bowl.
3Let them sit for a few minutes to draw out excess moisture.
4Squeeze out any remaining liquid from the courgette.
5Add minced garlic, chopped basil, flour, zest of 1/2 lemon, salt, pepper, fennel seeds, and 10g panko breadcrumbs to the courgette mixture.
6Mix well to incorporate all the flavors.
7Shape the mixture into 80g balls.
8Make a small indentation in the center of each ball.
9Fill the indentation with 1 tsp of Superstraccia.
10Prepare 60g flour and 60g Panko breadcrumbs in separate bowls for coating.
11Dip each ball into soy milk.
12Roll the ball in the flour.
13Roll the ball in the Panko coating, ensuring it is evenly coated.
14Heat oil in a frying pan.
15Fry the fritters for about 4 minutes, or until they turn golden and crisp.
16Flip them halfway through to ensure even cooking.
17For the sauce, combine parsley, garlic, a pinch of salt, juice of 1/2 lemon, 2 tbsp olive oil, and 1 heaped tablespoon of Cremata in a blender or food processor.
18Blend until smooth.
19Serve the fritters on a bed of the green sauce.
20Drizzle with olive oil and garnish with a lemon slice and parsley.

Ingredients

500 g grated courgette
2 tsp salt
2 cloves minced garlic
15 g finely chopped basil
60 g flour
0.5 lemon lemon zest
salt
pepper
1 tsp fennel seeds
0.5 tsp nutmeg
10 g Panko breadcrumbs for filling
60 g flour for coating
60 g Panko breadcrumbs for coating
60 ml water to thin
1 tsp Superstraccia
1 handful parsley
2 cloves garlic
1 pinch salt
0.5 lemon lemon juice
2 tbsp olive oil
1 heaped tablespoon Cremata
soy milk

Equipment

graterbowlfood processorfrying pantongsskimmer

Tips

Crunchy on the outside, soft and cheesy in the middle.
These are the perfect summer snack and would be great with a cold beer.

Courgette fritters

Serves 1

instagram.com

Courgette fritters

instagram.com

Serves 1

Directions

1Grate the courgette.
2Combine the grated courgette and salt in a bowl.
3Let them sit for a few minutes to draw out excess moisture.
4Squeeze out any remaining liquid from the courgette.
5Add minced garlic, chopped basil, flour, zest of 1/2 lemon, salt, pepper, fennel seeds, and 10g panko breadcrumbs to the courgette mixture.
6Mix well to incorporate all the flavors.
7Shape the mixture into 80g balls.
8Make a small indentation in the center of each ball.
9Fill the indentation with 1 tsp of Superstraccia.
10Prepare 60g flour and 60g Panko breadcrumbs in separate bowls for coating.
11Dip each ball into soy milk.
12Roll the ball in the flour.
13Roll the ball in the Panko coating, ensuring it is evenly coated.
14Heat oil in a frying pan.
15Fry the fritters for about 4 minutes, or until they turn golden and crisp.
16Flip them halfway through to ensure even cooking.
17For the sauce, combine parsley, garlic, a pinch of salt, juice of 1/2 lemon, 2 tbsp olive oil, and 1 heaped tablespoon of Cremata in a blender or food processor.
18Blend until smooth.
19Serve the fritters on a bed of the green sauce.
20Drizzle with olive oil and garnish with a lemon slice and parsley.