Courgette fritters
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.