Posted: Monday - August 8, 2022 3:18 pm     

Courgette and Pea Fritters 

 

Enjoy these tasty fritters with a salad, in a wrap, or part of a BBQ buffet for the perfect summer time lunch. 

Makes 10
 
Ingredients
  • Courgettes – 500g
  • Plain flour – 30g
  • Baking powder – 2g
  • Cornmeal – 20g
  • Peas – 150g
  • Onion, diced – 100g
  • Eggs – 2
  • Any fresh herbs – 15g
  • Lemon - half
  • Salt – 6g
  • Pepper – 6g

Method
Coarsely grate the courgettes into a colander or sieve, add the salt and toss. Leave to steep for 30 minutes to an hour, until wilted, then squeeze very thoroughly by hand, wringing out as much liquid as possible. 
 
Put the courgettes in a large bowl. In a second bowl, mix the flour, baking powder and cornmeal (the latter will give your fritters a lovely crunch, but if you don’t have any, make up the weight in extra flour or fine dry breadcrumbs) until well combined, then stir into the courgettes.
 
Dice the onions and stir into the fritter mix. Add the beaten eggs and stir to make a thick batter that can be scooped easily with a spoon. Add more flour/cornmeal if too runny.
 
Finely chop the herbs, zest the lemon and add to the batter.
 
There should be no need to add more salt, but check by covering the base of a frying pan with oil, put over a medium-high heat, fry a small blob of the batter until crisp and taste to check the seasoning. Adjust as necessary.
 
Dollop large spoonfuls of batter around the pan and flatten them slightly, bearing in mind that these are not pancakes. Cook for a couple of minutes, until golden brown underneath, then carefully flip and fry on the other side.

Lift out on to a cooling rack or a tray lined with kitchen paper, and serve immediately, or keep warm in the oven while you cook the rest.
Courgette and Pea Fritters | Press Releases | FareShare Midlands - Fighting hunger, tackling food waste in the UK Courgette and Pea Fritters

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Courgette and Pea Fritters

Posted: Monday - August 8, 2022 3:18 pm     

Courgette and Pea Fritters 

 

Enjoy these tasty fritters with a salad, in a wrap, or part of a BBQ buffet for the perfect summer time lunch. 

Makes 10
 
Ingredients
  • Courgettes – 500g
  • Plain flour – 30g
  • Baking powder – 2g
  • Cornmeal – 20g
  • Peas – 150g
  • Onion, diced – 100g
  • Eggs – 2
  • Any fresh herbs – 15g
  • Lemon - half
  • Salt – 6g
  • Pepper – 6g

Method
Coarsely grate the courgettes into a colander or sieve, add the salt and toss. Leave to steep for 30 minutes to an hour, until wilted, then squeeze very thoroughly by hand, wringing out as much liquid as possible. 
 
Put the courgettes in a large bowl. In a second bowl, mix the flour, baking powder and cornmeal (the latter will give your fritters a lovely crunch, but if you don’t have any, make up the weight in extra flour or fine dry breadcrumbs) until well combined, then stir into the courgettes.
 
Dice the onions and stir into the fritter mix. Add the beaten eggs and stir to make a thick batter that can be scooped easily with a spoon. Add more flour/cornmeal if too runny.
 
Finely chop the herbs, zest the lemon and add to the batter.
 
There should be no need to add more salt, but check by covering the base of a frying pan with oil, put over a medium-high heat, fry a small blob of the batter until crisp and taste to check the seasoning. Adjust as necessary.
 
Dollop large spoonfuls of batter around the pan and flatten them slightly, bearing in mind that these are not pancakes. Cook for a couple of minutes, until golden brown underneath, then carefully flip and fry on the other side.

Lift out on to a cooling rack or a tray lined with kitchen paper, and serve immediately, or keep warm in the oven while you cook the rest.

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