Sharing recipe for 4 - 8 people, takes only 15 mins; recipe has cherry tomato, coriander, lime, green chilli, garlic clove, extra virgin olive oil, courgette, spring onions, ground cumin, self-raising flour, large egg and olive oil.
Courgetti fritters with tomato salsa
Course: Sharing
Servings
4 - 8
servings
Prep time
20 mins
Ingredients
- Cherry Tomato: 300g pack of room temperature, ripe vine cherry tomatoes, chopped
- Coriander: 1 small pack of coriander, leaves and stalks chopped (save stalks for the fritters)
- Lime: zest and juice of 1 lime (save zest for the fritters)
- Green Chilli: 1 green chilli, finely chopped, deseeded, if you like
- Garlic Clove: 1 garlic clove, crushed
- Extra Virgin Olive Oil: 2 tbsp extra virgin olive oil
- Courgette: 3 courgettes (about 500g), ends trimmed and spiralized into thin noodles
- Spring Onions: 3 spring onions, thinly sliced
- Ground Cumin: 1 tsp ground cumin
- Self Raising Flour: 100g self-raising flour
- Large Egg: 1 large egg, beaten
- Olive Oil: 2 tbsp olive oil, for frying
Directions
- Combine all the salsa ingredients together in a bowl and season with salt and pepper then set aside to let the flavour develop.
- In a separate large bowl, mix together the spiralized courgette, spring onions, coriander stalks, lime zest, cumin and flour (you may need to cut some of the longer courgetti in half). Stir in the beaten egg and season with salt and black pepper.
- Working in 2 batches, heat half the oil in a non-stick frying pan over a medium heat. Shape the fritters with your hands then then fry for 2-3 mins on each side until golden. Serve warm with the tomato salsa.
