Baked Courgette Fritters

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Everyone knows that the courgette, or zucchini, is one of the best vegetables going. 

Closely followed by cauliflower.

Anyway, after zoodles, these fritters have emerged as one of the best ever uses for courgettes. Not only are they baked, but they also use wholewheat flour instead of white flour. Extra healthy!

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Two big courgette fritters, topped with natural yoghurt, marbled with sweet chilli sauce, and a handful of alfalfa sprouts. I mean, brunch couldn’t get much better, right?

But just wait for it…

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Oh yes. That’s EXACTLY what you think it is. Poached egg. Right on top.

Is there any better sight than a soft poached egg? Nope. And on top of a few crispy courgette fritters, it’s pure perfection. And the fun doesn’t just end at brunch. These fritters are perfect for dinner, lunch, or Sunday morning breakfast. Not many recipes can claim that, can they?

Whilst the toppings are optional, I strongly suggest you go for at least the poached egg. 

And that applies to most meals…

Baked Courgette Fritters
Yields 6
Crispy, fluffy and delicious baked courgette fritters, toppings optional!
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Ingredients
  1. 2 courgettes
  2. 50g fine wholewheat flour
  3. 2 eggs
  4. 3 tbsp milk
  5. 3 tbsp grated parmesan
  6. 2 spring onions, finely sliced
  7. Sea Salt
  8. Black Pepper
Instructions
  1. Preheat oven to 200C/400F.
  2. Using a food processor, grate your courgette. Transfer to a colander, and leave to drain for 5 minutes.
  3. While the courgette drains, whisk together your flour, eggs and milk in a large bowl. Add a little more milk if the batter is very thick, but it should be a similar consistency to thick pancake batter.
  4. Before adding the courgette, squeeze it between your hands to get out as much excess as possible.
  5. Add the courgette and spring onion to the batter, and stir until totally combined.
  6. On a baking tray lined with greaseproof paper, spoon out some of the courgette mixture into a rough circle shape.
  7. Bake for 15 minutes, flip, and bake for another 10/15 mins, until each fritter is golden brown and crispy on the edges.
  8. For the sauce, ripple a couple of tablespoons of sweet chilli sauce through some fat free natural yoghurt. Then top with a soft poached egg and some alfalfa sprouts (wilted spinach is a great alternative).
  9. Serve to yourself, or a few very impressed guests!
Sauce Pots http://www.saucepots.net/

Comments

    • Leave a Reply

      Alice | Sauce Pots
      August 4, 2015

      Zoodles are noodles made from courgette (zucchini – hence the name) using a spiralizer. They’re pretty fab!

      Alice

  1. Leave a Reply

    Áine
    August 4, 2015

    Oh wow, that egg would make any dish better!

  2. Leave a Reply

    deb
    September 14, 2015

    This looks amazing! I bet quail eggs would be adorable here!

    • Leave a Reply

      Alice | Sauce Pots
      September 14, 2015

      Thank you Deb! Yes Quail eggs would be wonderful in this recipe – even as a nice little starter on a mini fritter!

      Alice

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