Courgetteandsorrelfritters Recipes

Steps:

• In a bowl, combine the grated courgette, flour and parmesan. Shape into walnut-size balls, then flatten.
• Heat a non-stick frying pan over a medium heat and add the oil. Fry the fritters for 2-3 mins on each side until golden brown. Serve straight away with red pepper hummus.

Steps:

• Beat the eggs. Crush the garlic and add to the eggs with the salt. Mix again.
• Add the firmly packed grated courgette and cheese then stir in enough self-raising flour to make a batter consistency.
• Drop batter into hot oil to make small fritters. Turn over when golden brown.
• Serve with yoghurt cucumber mint sauce or any relish, chutney or tomato sauce.
• Serves 4 main servings.

Steps:

• Grate the courgettes, and place in a bowl sprinkle with salt and leave to stand for 30 minutes.
• Squeeze out the moisture from the courgettes, and drain on kitchen paper.
• Beat the flour, eggs and cream together, and stir in the courgetes, sorrel and spring onion.
• Thin with a little milk to obtain the consistency of thick cream.
• Season with pepper.
• Heat the oil and drop tablespoons of the batter into the pan.
• Cook for 4 minutes turning once untill the fritters are golden.
• Serve hot.

Steps:

• Add the egg to the grated courgette and mix.
• Then add the remaining ingredients and mix.
• There are two versions here, one a European one with added herbs: fresh Oregano, and one an Indian one with added spices: ground cumin and coriander.
• The resultant mixture is then spooned into a frying pan with hot oil, flattened out into 3 or four small fritters and gently fried on both sides.

Steps:

• Fry the onion in 3 tablespoons of oil over a medium heat until it is soft and lightly coloured. Add the courgettes, and sauté, stirring, until they too are soft.
• In a bowl, beat the eggs with the flour until well blended. Add black pepper (there is no need for salt because the feta cheese is very salty) and the herbs, and mix well. Fold the mashed feta into the eggs, together with the cooked onions and courgettes.
• Film the bottom of a preferably non-stick frying pan with oil and pour in the mixture by the half-ladle (or 2 tablespoons) to make a few fritters at a time. Turn each over once, and cook until both sides are browned a little. Drain on kitchen paper.