Courgette Fritters With Tomato Feta Salsa Recipes

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COURGETTI FRITTERS WITH TOMATO SALSA



Courgetti fritters with tomato salsa image

Make snacking exciting and swap your chips and dips for these cumin-spiced fritters with zingy tomato salsa. They're easy to make and are great for sharing

Provided by Sophie Godwin - Cookery writer

Categories     Lunch, Snack

Time 35m

Yield serves 6, as a snack

Number Of Ingredients 12

300g pack of room temperature, ripe vine cherry tomatoes , chopped
1 small pack of coriander , leaves and stalks chopped (save stalks for the fritters)
zest and juice of 1 lime (save zest for the fritters)
1 green chilli , finely chopped, deseeded, if you like
1 garlic clove , crushed
2 tbsp extra virgin olive oil
3 courgettes (about 500g), ends trimmed and spiralized into thin noodles
3 spring onions , thinly sliced
1 tsp ground cumin
100g self-raising flour
1 large egg , beaten
2 tbsp olive oil , for frying

Steps:

  • Combine all the salsa ingredients together in a bowl and season with salt and pepper then set aside to let the flavour develop.
  • In a separate large bowl, mix together the spiralized courgette, spring onions, coriander stalks, lime zest, cumin and flour (you may need to cut some of the longer courgetti in half). Stir in the beaten egg and season with salt and black pepper.
  • Working in 2 batches, heat half the oil in a non-stick frying pan over a medium heat. Shape the fritters with your hands then then fry for 2-3 mins on each side until golden. Serve warm with the tomato salsa.

Nutrition Facts : Calories 168 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium

COURGETTE FRITTATA WITH TOMATO SALSA RECIPE - (4.8/5)



Courgette frittata with tomato salsa Recipe - (4.8/5) image

Provided by raffterman

Number Of Ingredients 15

For the salsa:
2 tablespoons of olive oil
1 red onion, peeled and sliced
3 courgettes (preferably with flowers), sliced
1 yellow pepper, sliced
1 red pepper, sliced
6 eggs, beaten
50 g parmesan cheese
Salt and pepper to taste
4 ripe tomatoes, diced
50 g pitted olives, cut in half
2 tablespoons olive oil
Juice of 1/2 lemon
Pinch of dried chilli flakes
Small bunch of basil leaves, torn

Steps:

  • Heat the oil in a frying pan over a medium heat and add the onion and peppers. Cook for 2 minutes before adding the courgettes. Cook for 3-4 minutes until starting to brown. Season with salt and pepper. Season the eggs with black pepper, then pour into the frying pan. Use a spatula to move them around until they start to set on the bottom and around the sides. Grate a little parmesan over the frittata, then carefully slide it out onto a board or saucepan lid. Place the frying pan on top and flip it over so that you can cook the other side for 2 minutes. Grate a little more parmesan over the top. To make the salsa, put the tomatoes, olives, oil and lemon juice in a bowl, season with salt and pepper, then add the chilli flakes. Set aside for 10 minutes, then add the basil. Slide the cooked frittata onto a plate and serve with the salsa on top

COURGETTE FRITTERS WITH TOMATO & FETA SALSA



COURGETTE FRITTERS WITH TOMATO & FETA SALSA image

Categories     Vegetable     Low Cal

Yield 2 servings

Number Of Ingredients 12

1/2 large red chilli , finely chopped
60g self-raising flour
1/2 red onion (peeled and finely chopped)
1 large eggg
1/2 tsp cumin seeds
2 small courgettes (grated)
2 tbsp olive oil for frying
SALAD
60g cherry tomatoes quartered)
50g crumbled feta
handful of mint leaves
juice of ½ a lemon

Steps:

  • Mix the courgette, onion, spices, flour and egg together. Season. Heat 1 tbsp oil in a non-stick frying pan, drop in heaped tbsps of batter. Cook, in batches, for 2-3 minutes each side or until golden and cooked through. Serve with the tomato and feta salsa. 344 kcalories, protein 13g, carbohydrate 28.5g, fat 20.6 g, saturated fat 5.8g, fibre 2.3g, salt 1.33g

COURGETTE & FETA FRITTERS



Courgette & Feta Fritters image

Thanks to Riverford for this recipe. Perfect topped with parma ham and poached eggs.

Provided by nikita_84

Time 35m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • To make the fritters, put the grated courgette in a large mixing bowl and sprinkle with salt. Leave for 10 minutes. Drain off any liquid that has accumulated, then place the courgettes on a clean tea towel and squeeze out as much liquid as you can.
  • Put the courgette back in the bowl, add the flour and eggs and mix well. Now add the spring onions, feta, garlic, herbs, chilli if using and seasoning (go easy on the salt as you have already salted the courgettes) and mix once more. Heat the oil in a frying pan over a medium heat.
  • Carefully drop spoonfuls of batter into the oil, using about 2 tablespoons batter for each fritter and patting them down so they flatten slightly in the pan. Fry gently until golden brown on both sides. Drain on kitchen paper and keep warm until all the fritters are ready.

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