- 500 g courgette
- 1 tsp salt
BATTER:
- 1 egg
- 2 spring onions , finely sliced
- 1/4 cup parmesan , grated
- 1 garlic clove , crushed
- 75 g plain flour
- 1/2 tsp baking powder
- Pinch of pepper
- 4 tbsp olive oil , separated
FOR SERVING:
Chopped chives
Yoghurt or sour cream
- Grate courgette using a box grater.
- Put in a bowl and sprinkle with salt. Mix, then leave for 10 minutes.
- Squeeze out excess liquid using hands (or bundle up tea towel) then place courgette in a bowl.
4. Preheat oven to 200F/100C (for keeping fritters warm). Place rack on tray (helps keep crispy) OR Do them in the Airfryer (see below)
5. Add egg, spring onions, parmesan and garlic into the zucchini bowl. Mix to combine.
6. Scatter over flour and baking powder (don’t dump in one spot), and add pinch of pepper. Mix until flour is just incorporated – batter should be thick but soft.
7. Heat 2 tbsp oil in a non stick pan over medium high heat. Drop 1/4 cup batter in the pan (ice cream scoop is perfect). Do 3 or 4 mounds.
8. Flatten lightly with spatula to about 1cm / 4/5″ thick.
9.Cook for 3 minutes until underside is deep golden (adjust heat if browning too quickly). Flip and cook the other side for 3 minutes. Transfer to tray and place in oven to keep warm.
Repeat with remaining batter.
OR
Set your Airfryer to 190C and fry for 10 mins, then turn them over and fry for another 8-10 mins.
Serve immediately with a dollop of yoghurt or sour cream and garnish of chives if desired.
