Courgette fritters
“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.
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Ingredients
- 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
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Method
- 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.
Nutrition
- 236kcals Calories
- 17.1g (3.3g saturated) Fat
- 10g Protein
- 9.5g (1.6g sugars) Carbs
- 1.4g Fibre
- 0.3g Salt
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