Friday, 3 August 2012

Courgette and Sweetcorn Fritters with Tzatziki (revisited)

I've blogged courgette fritters before, and they are a great favourite of ours.  However, I tinker with the recipe, and discovered today that using self raising flour, instead of my usual plain, makes for a much lighter, fluffier fritter.  I made a batter with 2 very heaped tablespoons of SR flour, 2 eggs (from a neighbour's chooks, and fresh as anything) and a tablespoon or so of milk.  Mix well with a whisk, and season lightly with salt and plenty of pepper.  Allow to sit for half an hour.  Meanwhile, grate two medium courgettes, sprinkle with a teaspoon of salt and let them drain in a colander while the batter rests.  Strip the kernels from an ear of fresh corn (or use a small, well-drained tin), and finely-chop a couple of spring onions.  Break up a 100g block of feta into small chunks.  Now, drain the courgettes really well by squeezing handfuls tightly and then drying even more in kitchen paper.  Stir everything into the batter, and fry tablespoons of the batter in hot sunflower or rape seed oil until golden brown on each side.  You can do this in advance and reheat in a hot oven on a non-stick baking sheet for 10 minutes - they'll puff up again.  Make the tzatziki by grating half a cucumber and mixing with a small pot of Greek yoghurt, a grated clove of garlic, the juice of half a lemon, a handful of mint, finely-chopped, and salt and pepper.  Serve with the fritters with salad and perhaps roasted tomatoes, or maybe ham if you want some meat.  A great dish for kids, packing a real veggie punch, and definitely under a fiver.

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