Sneak some veggies and protein into a recipe – these crispy courgette fritters are incredibly Moorish!
1 large courgette, grated
125g hard goat cheese, crumbled or grated
1 large egg
1 tsp salt
1 tsp onion powder
½ tsp garlic powder
½ tsp freshly ground black pepper
1 tbsp olive oil
Makes 10 Small Fritters
1 large tomato, finely chopped with ¼ red onion, finely chopped and combined with pinch of sea salt and freshly ground black pepper
Combine the courgette and salt together and set aside. Beat the egg and goat cheese together until smooth. Add the garlic powder, onion powder, and pepper to the egg and cheese mixture and mix well.
Remove all the excess water from the courgette by placing the zucchini in a thin dish towel or kitchen towel and squeezing out the water, then stir it into the egg and cheese mixture and combine well.
Heat the half the oil in a large frying pan, spoon out 10 equal size amounts of the mixture and add a few at a time to the pan, cook for about 3 minutes then using a spatula turn and cook the other side for about the same or until golden. Add remaining oil and continue to cook the remaining fritters. Serve with a chopped tomato and red onion relish.
Tip: if you prefer you can bake the fritters in the oven at 200C/gas 6 (180C fan oven) for 30 minutes or until golden brown
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