Light and filling at the same time, these fritters go well with a variety of different cheeses; try with feta and Parmesan.
I just adore this for Saturday morning breakfast with friends. Make sure you really squeeze the liquid out of the courgette. Try it with different cheeses; it also works well with feta and Parmesan.
Green fritters with goat’s cheese & egg
- 1 courgette, coarsely grated
- 50g broccoli florets, finely chopped
- 1 spring onion, finely sliced
- 3 tbsp wholemeal flour
- ½ tsp baking powder
- 1 large egg
- small handful of parsley leaves, chopped, plus extra to serve
- ¼ tsp sea salt
- ¼ tsp black pepper
- 1½ tbsp olive oil
- 2 large eggs
- 40g goat’s cheese, crumbled
1 For the fritters, place the veggies, flour, baking powder, egg, parsley, salt and pepper in a large bowl and mix well to make a batter.
2 Heat 1 tbsp of the oil in a large nonstick frying pan over medium heat. Add 1 tablespoonful of the batter to form each fritter; you should have enough to make 6. Cook for about 2 minutes, then flip the fritters when the bases are nice and golden. Cook for a couple more minutes on the other side until cooked through. Set aside and keep warm.
3 Return the pan to the heat and add the remaining oil. Fry the eggs in the oil until done to your liking. Serve the fritters with the fried eggs, sprinkled with the goat’s cheese and a little more parsley.
Extracted from Louise Parker: The 6 Week Programme by Louise Parker (Mitchell Beazley), octopusbooks.co.uk.
Photography by Louise Hagger and Chris Terry.