The humble courgette – you either love it or you hate it! However, courgettes are cheap and abundant in the summer months, and extremely versatile. These fritters are great as a standalone snack with a home made raita dip, or served with sausages and ketchup.
Makes 4 chunky or 6 thin fritters:
1 large courgette
a fistful of fresh mint
a fistful of fresh coriander
a fistful of fresh parsley
1 egg, beaten
2 heaped tablespoons plain flour
2 tablespoons oil
50g natural yoghurt
Finely grate the courgette into a large mixing bowl. Chop the herbs and add around three-quarters to the courgette in the bowl, and set the rest aside for the yoghurt dip.
Mix the beaten egg into the courgette and the herbs with a fork. Add a tablespoon of flour and mix until it has formed a batter. You may need to add a little more flour to make the batter thicker than a pancake batter. Ideally it will stick to the prongs of your fork but come loose with a shake.
Heat the oil in a frying pan and dollop a level tablespoon of the batter in. Flatten with the back of a spoon and shape the edges quickly to form a rough circle. Repeat until you run out of space in the pan, with a small gap around each for ease of turning. You may have to cook them in batches! Fry on a low heat for a few minutes, until golden and crispy on the underside. Turn over with a spatula or fork and cook on the other side. Repeat until all the batter is used up.
Stir the remaining herbs into the natural yoghurt and serve with the fritters as a dip.
Tip: Add cheese to make these extra special – for the recipe above, 50g of cheddar or a Greek cheese would complement the flavours perfectly.
Courgette and mint fritters recipe from A Girl Called Jack.
All text copyright Jack Monroe.
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