Fritters packed full of flavour and nutrients. Crisp on the outside and soft in the middle, they're delicious served warm with minted or plain yoghurt for breakfast, brunch, lunch or supper.
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: Breakfast, Brunch, Lunch, Main Course, Supper
Cuisine: British
Keyword: courgettes, easy, fritters, vegetarian, wholemeal spelt flour
2small courgettes (zucchini)or one medium large - grated
2spring onions (scallions)sliced
1clovegarlicfinely chopped
small bunch of parsleychopped
1large egg(I used a duck egg)
2tbspwholemeal spelt flour
½tspbaharat(or other Middle Eastern spice mix of choice)
pinchsalt
2tbspsunflower oil
Instructions
Beat the egg with the flour, salt and seasoning in a large bowl.
1 large egg, 2 tbsp wholemeal spelt flour, ½ tsp baharat, pinch salt
Stir in the remaining ingredients.
2 small courgettes (zucchini), 2 spring onions (scallions), 1 clove garlic, small bunch of parsley
Heat the oil in a large frying pan and dollop tablespoonfuls of the mixture into rough rounds in the pan.
2 tbsp sunflower oil
Fry over a low to medium heat for about 4 minutes or until they're crisp and golden. Flip over and fry for a further 3-4 minutes on the other side.
Repeat with the remaining batter.
Notes
Makes 8 fritters. I've allowed 2 per person for a modest portion, but you may want to double this for a main meal.Any leftover fritters can be kept covered in the fridge and reheated in the oven the next day.Please note: calories and other nutritional information are per serving. They're approximate and will depend on serving size and exact ingredients used.