Courgette, Herb & Goat’s Cheese Fritters Carey Erasmus November 21, 2016 1 Comment Prep Time: 20 minutes Cooking Time: 12- 15 minutes Serves: 4 I had one more #foodloversfresh ingredient haul up my sleeve, so I picked out a few of my favourite everyday fresh ingredients from my local Food Lover’s Market and cooked up some Courgette, Herb & Goats Cheese Fritters. These guys are so moreish simply served with fresh lemon wedges and some sweet chilli sauce or creamy mayo. I make these often on our Meat-free days served with salad and mixed seeds. Also a delicious addition to the lunchbox or picnic as they are rather delish cold too! Such a simple recipe to prepare alongside a few pantry ingredients [cake flour, corn flour and baking powder, plus 2 eggs and seasoning of course]. The most important part of this recipe [that I can’t stress enough] is to salt the grated courgettes, allow to stand for 10 minutes on paper towel or in a colander to draw out excess water. Thereafter, give the courgettes a good squeeze to get as much liquid out as possible. This process prevents soggy fritters. Okay? Other than that, you are good to go! Courgette, Herb & Goat’s Cheese Fritters Ingredients: 500 g courgettes or baby marrows (6-8 large ones), coarsely grated 4 spring onions, finely chopped 100 g creamy goat’s cheese or chevin, crumbled 50 g feta cheese, crumbled 1/3 c (80 ml) Italian parsley, finely chopped ¼ c (60 ml) mint leaves, finely chopped 2 T (30 ml) finely chopped fresh dill zest of 1 lemon ¼ c (60 ml) cake flour 2 T (30 ml) corn flour ½ t (2.5 ml) baking powder 2 eggs, beaten Freshly milled salt and pepper to taste Vegetable oil for shallow frying To serve: Fresh lemon wedges Sweet chilli sauce or creamy mayonnaise Method: Spread the grated courgettes on a dry tea towel and sprinkle with a bit of salt and allow to stand for 10 minutes to draw out excess moisture. Gently pat to get the courgettes as dry as possible. Place the crumbled cheese, grated courgettes, spring onion, herbs, zest, flours and baking powder in a medium bowl and gently give it a mix. Add the eggs and mix until well combined. Season well with salt and pepper. Allow to stand for 10 minutes. Fill a large frying pan 2 cm deep with vegetable oil. Heat. Drop heaped tablespoonfuls of batter into the moderately hot oil and flatten them into patties. Fry over moderate heat for +- 3 minutes per side or until golden. Drain on paper towel. Serve with lemon wedges, sweet chilli sauce or creamy mayonnaise. TIP: For the low carb peeps, replace cake flour and corn flour with 30 ml psyllium husks. I do this from time to time and it work perfectly! 😉 One Response Nadia November 21st, 2016 What a coincidence! I made this yesterday for lunch as while pulling out my vegetable garden for the winter, I found a huge, beautiful ripe courgette hiding at the bottom. What a bonus in late November. Reply Leave a Reply Cancel ReplyYour email address will not be published.CommentName* Email* Website Save my name, email, and website in this browser for the next time I comment.