- August 2017
- Serves 6
- Hands-on time 25 min
“Give the ingredients a brief whip together, then a quick fry: with the lightness from freshly chopped herbs and bubbles of beer in the batter, you’ll have a perfect summer aperitivo snack to enjoy hot or cold. The recipe is so simple and makes the most of summer’s courgettes.” – Eleonara Galasso.
- Vegetarian recipes
- 17.1g (3.3g saturated)
- 9.5g (1.6g sugars)
- 3 courgettes, chopped into 1cm pieces
- 4 tbsp ale or lager
- 60g plain flour
- 3 large free-range eggs
- 50g parmesan (or vegetarian alternative), finely grated
- Small bunch fresh mint, finely chopped
- Small bunch fresh coriander, finely chopped
- 120ml vegetable oil
- Finely grated zest 1 lemon
- Put the courgette pieces in a medium bowl with the ale/lager and mix together, then stir in the flour. In a separate small bowl, lightly whisk the eggs, parmesan and half the chopped herbs with a good pinch of salt and pepper, then stir into the courgettes until combined.
- Heat the oil in a large non-stick pan over a low heat. After 3-4 minutes (a wooden spoon put into the oil should bubble slightly around the stick when the oil is hot enough) roughly shape the fritters using a tablespoon, then fry them, in 2-3 batches, for 3-4 minutes on each side. Using a slotted spoon, remove the fritters to a plate lined with kitchen paper, then sprinkle with the remaining herbs, lemon zest and plenty of flaked sea salt. Serve immediately while still hot.
Finishing the frittelle with sea salt, grated lemon zest, and chopped mint and coriander really boosts their flavour.
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