Courgette fritters
These courgette and goat's cheese fritters are the perfect lunchbox filler and delicious topped with creamy chive dressing.
Servings: 10 fritters
Ingredients
- 2 medium courgettes (zucchini) coarsely grated
- 2 spring onions finely sliced
- 2 large free-range eggs beaten
- 60 g ground almonds
- 50 g goat's cheese crumbled
- sea salt and cracked pepper
- 2 tbsp olive oil for frying
For the creamy chive dressing
- 200 g coconut yoghurt or full fat plain yoghurt or Greek yoghurt
- 2 garlic cloves crushed
- 1 tbsp finely chopped chives
- ½ tsp sea salt
- ¼ tsp cracked black pepper
Instructions
- Place the grated courgette in a large bowl, sprinkle with salt and set aside for 20 minutes to draw out the moisture. Transfer to a clean tea towel and squeeze out the liquid.
- Place the courgette, spring onions, eggs, almond flour, goat's cheese, salt and pepper in a large bowl and mix to combine.
- Heat a little of the olive oil in a frying pan over a medium heat. Cook heaped tablespoons of the batter for 2-3 minutes each side, or until golden (you can cook 3–4 fritters at a time, just leave yourself enough space for flipping). Repeat with the remaining batter. Place cooked fritters on a piece of kitchen roll to absorb any excess oil.
- Meanwhile, make the creamy chive dressing. Place the yoghurt, garlic, chives, salt and pepper in a small jug and whisk to combine. Drizzle on the fritters to serve.
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