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RACHEL LETT
Light and crispy, here’s a new way to enjoy a glut of courgettes and eggs. Make a batch and have them for a handy packed lunch or breakfast (or both!)
Courgette Fritters with Chilli-Mint Yoghurt
SERVES 9
For the fritters
3 courgettes, coarsely grated
1 garlic clove, crushed
3 eggs, separated
1/4 cup coconut flour
1/4 cup parmesan, grated
1 lemon, zested
1–2 tablespoons chopped mint or dill or a mixture of both
salt and pepper
For the chilli-mint sauce
1-2 red chillies finely chopped
small bunch of mint chopped
1 garlic clove, sliced
150ml apple cider vinegar
200g natural greek yoghurt
Ingredients
- In a heavy based frying pan, over a medium heat, fry courgette and garlic with a glug of oil, for 3 minutes until softened. Transfer to a mixing bowl and allow to cool.
- While the mixture cools, make your sauce. Add the chilli, mint, garlic and vinegar to a pan, cook over a medium heat until the vinegar has reduced to about a tablespoon. Take off the heat, mix in yoghurt, and season with salt and pepper. Set aside.
- Mix the egg yolks, coconut flour, parmesan, lemon zest and herbs into the courgette and season with salt and pepper.
- In a separate bowl, whisk the egg whites to soft peaks and gently fold into the courgette mixture.
- Heat a knob of butter and glug of oil in a frying pan over a medium heat. Spoon the mixture onto the pan, about 2 tablespoons per fritter. Fry for 3–5 minutes on each side until golden. Transfer to a warm serving plate and continue to cook more fritters until the batter is used up.
- Serve the fritters with a dollop of sauce and enjoy for breakfast, lunch or dinner—these are all rounders and perfect for make-ahead packed lunches.
Preparation
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