These crispy courgette fritters are a total game changer. It's a great way of using up wilting herbs you have in the fridge to give them a new lease of life.
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Serves
4
Courgette
Halloumi
Parsley
Dill
Gram Flour
Baking Powder
Chilli Powder
Egg
Tzatziki
Salt
Vegetable Oil
Serves
4
Courgette
Halloumi
Parsley
Dill
Gram Flour
Baking Powder
Chilli Powder
Egg
Tzatziki
Salt
Vegetable Oil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Coarsely grate your courgette, then place in a bowl and sprinkle over a good pinch of salt. Leave for 20 minutes to draw out the moisture, then squeeze out the excess liquid through a sieve in the sink.
Step 2.
Coarsely grate your halloumi and roughly chop your parsley and dill.
Step 3.
In a large bowl, add your courgette, halloumi, chopped parsley and dill, gram flour, baking powder, egg, chilli powder and a pinch of salt. Stir to combine with a wooden spoon until you have a very thick batter.
Step 4.
In a large frying pan, heat a really good glug of vegetable oil over a medium heat. Take a scoop of your batter with a metal spoon and help to shape it with a second spoon - it should be shaped like a small rugby ball.
Step 5.
Gently lower into the oil and fry for a few minutes on each side until crisp and golden, turning to ensure the fritters cook evenly and all the way through.
Step 6.
Serve with some tzatziki whilst still hot and crisp.
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