Read on for my recipe for courgette fritters with tomato dipping saice
I thought I’d share this Greek inspired recipe for courgette fritters with tomato dipping sauce. It is a fun and tasty way of using courgettes and makes a great starter if you have people round, they are perfect for a solo lunch and also good served cold as part of a picnic should the weather be right.
Two easy steps
This is a simple two part recipe, you want to make the courgette fritters and then your simple tomato sauce. There is lots of flavour in these courgette fritters and when it comes to the tomato dipping sauce you can make it as hot and fiery as you like.
The first thing you want to do is to grate your courgettes, salt them and leave in a colander to drain for 30 minutes and then squish to release as much water as possible. If you con’t do this your courgette fritters will just be a sloppy mess and never come together properly.
Fabulous fritters
It is then just a case of mixing together the courgette fritter ingredients and then making up the little burger style patties and frying them in olive oil till browned and cooked through.
To get them into shape I place a cookie cutter in the frying pan with the oil and spoon some of my courgette batter into the cookie cutter, leave it for about 30 seconds then gently lift off the cookie cutter, the fritters will then retain their nice round shape. Of course you can omit this stage and just go for a rustic look instead of round patties as I have.
These courgette fritters and tomato dipping sauce make a great starter or are equally good next day as part of a packed lunch or a picnic. However you serve them I hope you’ll enjoy this little ray of Greek sunshine wherever you are.
Kali Orexi!
Karon x
COURGETTE FRITTERS WITH TOMATO DIPPING SAUCE
Ingredients
- Courgette Fritters
- 2 courgettes
- 2 eggs
- 1 onion finely chopped
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh mint
- 1/4 tsp chopped fresh chilli
- 1 clove garlic minced
- 4 tbsp ground almonds
- salt & pepper to taste
- Olive oil for frying
- Dipping Sauce
- 2 to matoes roasted and skin removed
- 1/2 tsp fresh chilli minced
- 1 clove garlic minced
- 1/2 tsp dried oregano
- salt & pepper to taste
- olive oil to loosen
Instructions
- Courgette Fritters
- Grate the courgettes into a collander and add some salt, set aside for 30 minutes then squeeze out as much water as possible
- Mix courgettes with all other ingredients in a bowl
- Heat oil in a pan and use a cookie cutter to get round shape for fritters by holding in place for 30 seconds as you spoon 1 large tablespoon of batter then removing the cutter, they should end up about 1cm thick, you should get about 10 fritters
- Fry for approx 5 mins each side till golden brown and cooked through
- Dipping Sauce
- Place all sauce ingredients in a food processor and blitze till smooth.
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