Cheesy Courgette Fritters Recipe
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 Medium Courgette
- 200g Halloumi (grated)
- 2 Eggs (large, free-range)
- 100 g Plain Flour
- 1 tsp Garlic Granules
- 2 tbsp Fresh Herbs (I used mint, dill and parsley.)
- 1 tsp Dried Oregano
- 1 tbsp Olive Oil
Method
- Place the grated courgette in a sieve over the sink for 10 minutes to allow excess water to drain out. Pat dry and continue with the recipe. You don't want to squeeze out all of the water as a little moisture helps the mixture bind together.
- Put all of the ingredients (except the olive oil) in a large bowl and mix together with a wooden spoon.
- Heat the oil in a large frying pan and spoon heaped tablespoons of the mixture into the pan and fry for 3 minutes (or until golden and crispy). You will need to do this in batches.
- Flip the fritters after about 3 minutes and cook on the other side for 2-3 minutes. Remove to a plate whilst you fry the remaining fritters.