Claudia Rodens Courgette Fritters Recipes

CLAUDIA RODEN'S COURGETTE FRITTERS

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.

COURGETTE FRITTERS

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.

COURGETTE FRITTERS

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.

COURGETTES AND FETA FRITTERS

Steps:

• Quarter the potatoes (its optional but you can leave the skin on for extra flavour and texture) and par boil until soft enough to mash, without being fully cooked or too soft. Drain, set aside and leave to cool.
• Chop the courgette into very small cubes. No more than a centimetre or so. Place in a large mixing bowl.
• Add the onion, very finely sliced.
• Add the herbs, egg and crumble in the feta cheese.
• Using a masher or fork, loosely smash the potatoes into a coarse mash. It needs to be lumpy and don't worry about the odd 'chunk' of potato getting through. It adds texture and bite. Add the potatoes to the mixing bowl and mix in with the other ingredients.
• Add the milk very slowly, a tiny drizzle at a time until the mixture feels soft enough to bind. If you add too much it will become sloppy and the fritters will fall apart during cooking so add just a drop at a time and keep testing until you feel you the right consistency. Try rolling some in your hands to see if it sticks together if necessary.
• When you have the right consistency roll into tennis ball sized balls and flatten on to a baking sheet or chopping board in burger shapes. Covering the board in cling film first will stop the fritters sticking and make lifting them off easier.
• Lay another sheet of cling film over the top of the fritters and seal the two sheets of cling film around the edges by squeezing them together. This stops ice crystals forming on the fritters when they go in the freezer.
• To make sure the fritters bind well and don't fall apart during cooking its best to cook them from frozen so time allowing, place in the freezer for an hour before cooking. This isn't essential and they can be cooked from chilled if in a hurry but you will need to be extra careful and gentle when turning them over in the frying pan.
• To cook, add some oil to a non stick frying pan and fry until each side is golden brown and they are cooked throughout.

COURGETTE FRITTERS

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.