Courgette, Herb & Goat’s Cheese Fritters

I had one more #foodloversfresh ingredient haul up my sleeve, so I picked out a few of my favourite everyday fresh ingredients from my local Food Lover's Market and cooked up some Courgette, Herb & Goats Cheese Fritters. These guys are so moreish simply served with fresh lemon wedges and some sweet chilli sauce or creamy mayo.  I make these often on our Meat-free days served with salad and mixed seeds. Also, a delicious addition to the lunchbox or picnic as they are rather delish cold too! Such a simple recipe to prepare alongside a few pantry ingredients [cake flour, cornflour and baking powder, plus 2 eggs and seasoning of course].  The most important part of this recipe [that I can't stress enough] is to salt the grated courgettes, allow to stand for 10 minutes on a paper towel or in a colander to draw out excess water. Thereafter, give the courgettes a good squeeze to get as much liquid out as possible. This process prevents soggy fritters. Okay?  Other than that, you are good to go!
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Snack
Servings 4

Ingredients
  

  • 500 g courgettes or baby marrows 6-8 large ones, coarsely grated
  • 4 spring onions finely chopped
  • 100 g creamy goat’s cheese or chevin crumbled
  • 50 g feta cheese crumbled
  • 1/3 c (80 ml) Italian parsley, finely chopped
  • ¼ c (60 ml) mint leaves, finely chopped
  • 2 T (30 ml) finely chopped fresh dill
  • zest of 1 lemon
  • ¼ c (60 ml) cake flour
  • 2 T (30 ml) cornflour
  • ½ t (2.5 ml) baking powder
  • 2 eggs beaten
  • Freshly milled salt and pepper to taste
  • Vegetable oil for shallow frying

To serve:

  • Fresh lemon wedges
  • Sweet chilli sauce or creamy mayonnaise

Instructions
 

  • Spread the grated courgettes on a dry tea towel and sprinkle with a bit of salt and allow to stand for 10 minutes to draw out excess moisture. Gently pat to get the courgettes as dry as possible.
  • Place the crumbled cheese, grated courgettes, spring onion, herbs, zest, flours and baking powder in a medium bowl and gently give it a mix.
  • Add the eggs and mix until well combined. Season well with salt and pepper. Allow to stand for 10 minutes.
  • Fill a large frying pan 2 cm deep with vegetable oil. Heat.
  • Drop heaped tablespoonfuls of batter into the moderately hot oil and flatten them into patties.
  • Fry over moderate heat for +- 3 minutes per side or until golden. Drain on paper towel.
  • Serve with lemon wedges, sweet chilli sauce or creamy mayonnaise.

Notes

For the low carb peeps, replace cake flour and cornflour with 30 ml psyllium husks. I do this from time to time and it works perfectly!  😉
Tried this recipe?Let us know how it was!