Sundried Tomato and Courgette Fritters
Ingredients
1 courgette, grated
1 (280g) jar sundried tomatoes, drained and finely chopped
3 salad onions, finely sliced
15g flat-leaf parsley, finely chopped
2 tsp salt, plus extra to taste
150g self-raising flour
1 cucumber, coarsely grated
250g plain yoghurt
1 garlic clove, crushed or grated
1 tsp dried mint
4 tbsp olive oil
6 lemon wedges, for squeezing
6 servings
Calories~308 kcal
Protein~7 g
Carbs~30 g
Fat~18 g
Fiber~3 g
Sugar~6 g
Total recipe
Calories~1,850 kcal
Protein~40 g
Carbs~180 g
Fat~105 g
Fiber~20 g
Sugar~35 g
Method
Step 1
Wrap the courgette in a clean tea towel and wring out as much liquid as you can. Tip it into a mixing bowl with the tomatoes, salad onions and parsley. Add 1 tsp salt and the flour; leave to stand for 30 mins.
Step 2
Meanwhile, make the tzatziki. Put the cucumber in a sieve over a bowl. Sprinkle with the remaining 1 tsp salt; leave to drain for 20 mins. Give it a final squeeze to ensure all the liquid has drained, then put in a bowl with the yoghurt, garlic and mint. Mix well and season to taste with salt.
Step 3
Heat 2 tbsp oil in a large frying pan over a medium heat. Cook the fritters in batches of 6, using 2 tbsp batter to form each fritter and frying for 3 mins on each side or until golden. Remove to a plate lined with kitchen paper to drain. Repeat with the remaining oil and batter to give 12 fritters.
Step 4
Serve the fritters on a platter with the tzatziki and lemon wedges. The tzatziki will keep chilled in a sealed container for 2 days. You can freeze leftover fritters for up to 1 month. Reheat from frozen in the oven at 200°C/180°C fan/gas 6.
Step 5
Recipe Tip: Allow extra time for standing.
