It’s amazing what you can make with a lonely courgette and carrot at the bottom of your vegetable basket.
These fritters are delicious hot or cold so would be ideal to take on a picnic or pack in a child’s lunchbox. I served mine up hot with my left-over turkey burgers and a side of pineapple chutney and we thoroughly enjoyed them.
I substituted buckwheat flour for the plain flour as my husband is gluten intolerant, and I used my lemon ‘granules’ straight from the freezer. Anyone using lemons or lemon zest a lot, these frozen granules are amazing so check them out here. I’m finding new uses for them every week.
1 courgette (160g)
1 small carrot (80g)
1 small onion, very finely sliced (80g)
2 tablespoons buckwheat flour
1 teaspoon baking powder
50g feta cheese, crumbled
Handful of fresh mint leaves, chopped
1 tablespoon of frozen lemon ‘granules‘ or two teaspoons grated lemon zest
Sea salt and freshly ground black pepper
Grate the courgette and carrot using the course side of a grater.
Mix with the onion in a bowl, together with the egg, flour, baking powder, feta, mint and lemon granules or zest. Season with a little salt and plenty of pepper.
Heat your preferred oil in a fry pan.
Carefully, using your hands, make six fritters (each about the size of your palm).
Fry for at least five minutes over a medium-high heat. Carefully turn over and fry on the other side over a slightly lower heat for a further five to seven minutes, or until cooked. I found it easier to fry three at a time, keeping the first three warm whilst I fried the second three.
Tip: If you find the mix quite soft, pop the formed fritters into the freezer for half-an-hour to stiffen up before cooking.
This quantity makes six fritters and the recipe is adapted from the book Thrive on Five by Nina and Jo Littler.
NB: All the photographs used in this blog have been taken by me, and are of food I have prepared myself.