These courgette fritters are perfect lazy fodder for get togethers or nights in front of the TV. They take less than an hour to make and will be sure to please even the fussiest of eaters.
I’ll be honest, I’ve been working on this recipe in my head for a while and I was expecting them to turn out totally differently, but such is the joy of cooking! As I went along, I adapted a few things and I’m super happy with the final result. They were gobbled up in a matter of minutes!
Rich, cheesy courgette fritters dipped into a goats cheese dip laced with mustard. Honestly, whats not to love?!
Makes 16 courgette fritters (and plant of goats cheese dip!)
For the courgette fritters
- 3 medium courgettes
- 3 eggs
- 50g plain flour
- 100g grated strong cheddar
For the goats cheese dip
- 125g rindless goats cheese
- 1tsp finely chopped chilli
- 3 tbsp sour cream
- 2 tbsp tomato passanda
- juice of 1/2 lemon
- 1tsp caster sugar
- 1tsp tomato puree
- 2 tsp mustard powder
Top and tail the courgettes and cut into 5cm chunks. Grate the courgettes and place into a sieve. Using kitchen towel, squeeze out any excess water.
Crack the eggs into a large bowl and add the flour, whisk until combined. Add in the grated courgette and cheese and mix together well. Pop the mixture in the fridge and pre heat the oven to 180º.
In a bowl, pop in all the ingredients for the dip and combine using a hand whisk. Put in the fridge until ready to serve.
Take the courgette fritter mix out of the fridge after about 15minutes. Line a large baking tray with baking paper. Place large table spoons of the mixture evenly along the baking tray, leaving gaps between, and flatten down with your fingers. Pop in the oven for around 40 minutes until golden brown. Take out of the oven and leave to cool slightly.
Serve the courgette fritters alongside the goats cheese dip, a few beers and some good company.