Carrot and Courgette Fritters
These delicious fritters were born out of necessity after I needed to use up some carrots and courgettes leftover in my fridge. Since then, they have become a regular feature in my house. Even my OH loves these and looks forward to eating fritters for dinner!
Soft and fluffy, these golden nuggets are very easy to make and taste like savoury pancakes. Full of wholesome goodness for your tummy. And they are part of your five a day – bonus!
I serve these fritters as a main course with a salad of rocket leaves, toasted pecan nuts and pickled baby beetroots; and drizzle of minty yoghurt sauce. I love how the peppery, nutty and sweet flavours go well with these carrot and courgette fritters. I would also happily serve these fritters as a canapé at parties with a homemade spicy tomato salsa sauce.
- 2 courgettes
- 2 carrots
- 100g feta cheese, crumbled
- 120g plain flour
- 7g baking powder
- 30g coriander, finely chopped
- 2 large eggs, beaten
- 2 spring onions, finely chopped
- 1 tbsp dried mint
- 1 tsp cumin powder
- 1/2 tsp red chilli flakes
- Sea salt and freshly ground pepper to taste
- Olive oil for frying
- Limes for garnish (optional)
- Grate carrots and courgettes and set aside for 20-30 minutes.
- Using your hands squeeze out as much water as possible from the carrots and courgettes. I used a clean tea towel over a colander to squeeze out the last bit of water. This will prevent the batter from getting soggy.
- Put the courgettes and carrots in a large bowl, and add all the remaining ingredients. Mix well to form a thick batter.
- Place a large non stick frying pan over medium heat and add approximately a tablespoon or two of oil. When the oil has heated, place a tablespoon of the batter into the pan and flatten to form a thin circle. Repeat this step, ensuring you leave enough space in the pan in between each fritter. Cook each fritter for about 2-3 minutes before flipping over and frying the other side for another 2-3 minutes, or until they are cooked through. Remove the fritters from the pan and place on a paper towel to drain the oil. Serve immediately with a rocket, beetroot and toasted pecan salad, as well as minted yoghurt and a squeeze of fresh lime juice.
I make my fritters quite thin so that they can be pan fried for 2-3 minutes on both sides. If you are making your fritters thicker, you will need to pan fry for longer, or put them in the oven to ensure the middle is cooked.
I am linking these fritters to a number of challenges this month including: January’s Four Seasons Challenge by Louisa at Eat Your Veg, the theme is virtuous foods; Family Foodies challenge currently hosted by Vanesther at Bangers and Mash and run by Louisa at Eat Your Veg, with the theme hidden goodies; Cooking with Herbs by Karen at Lavender and Lovage; Ren Behan’s Simple and In Season event, as carrots are currently in season; and Nayna of Simply.Food’s Veg Box challenge.