Tuesday, 28 August 2012

Courgette, Mozzarella and Basil Fritters

I know, I KNOW, yet ANOTHER recipe for courgette fritters.  But, in my defence, they are so quick and easy to make, tasty and are a solution to the courgette mountain at this time of year.  And, although I don't own any, I imagine kids would love them.  Tonight's variation, which made plenty for 4 people, is as follows.  Grate 2 medium courgettes, sprinkle with salt and leave to drain in a colander.  After 20 minutes or so, scoop up handfuls and squeeze the moisture out.  In the meantime, crack 2 eggs into a bowl, add about 60mls of milk and 2 heaped tablespoons of self-raising flour.  Whisk into a thick batter.  Season with a little salt (not too much, we've salted the courgettes, remember), lots of black pepper and half a teaspoon of dried chilli flakes.  Finely chop a couple of spring onions and add to the batter.  Now drain a ball of mozzarella and chop into little dice.  Add to the batter along with the courgettes, 3 tablespoons of grated parmesan cheese and a handful of basil leaves, rolled and cut into shreds.  Mix well, and then drop tablespoons of the batter into a non-stick frying pan with half a centimetre of sunflower or rapeseed oil in.  Fry on each side over a medium heat for a couple of minutes until golden brown and lay out on a parchment lined baking sheet.  You can do this well in advance and reheat in a hot oven for 10 minutes until golden, puffy and sizzling.  Lovely served with tomato sauce or sweet chilli dipping sauce.  Definitely under a fiver.

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