This recipe was inspired by a visit to the beautiful medieval Chirk Castle near Wrexham in Wales. Chirk Castle is absolutely idyllic.
There’s so much exploring to do here from the fortress and dungeons to the formal gardens, estate and woodland and my favourite part of all the quaint kitchen garden and the delightful farm shop which sold produce from the estate and the local area.
And just who could resist that basket of home grown courgettes just begging to be fried in butter and garlic…. I could hardly wait to get home to turn them into something delicious.
These courgette fritters make an absolutely scrumptious light meal, add some crusty bread, maybe a glass of Chardonnay… perfect for making the most of this seasons courgettes. The fritter recipe can be easily doubled to create a lovely family meal.
Light, delicious and totally feel good food.
Ingredients
- for the fritters
- a large courgette - coarsely grated
- red chilli - finely chopped
- 4 spring onions - finely sliced
- 100g gram flour (flour made from ground chickpeas)
- 2 eggs - beaten
- salt & pepper to season
- sunflower oil for frying
- for the mayonnaise
- 3 heaped tbs mayonnaise - I used Stokes Mayonnaise
- zest of a lime
- juice of half a lime
- red chilli - finely chopped
Instructions
- Put the grated courgette, chilli and spring onions into a bowl and mix together with a fork
- Add the gram flour, salt & pepper and stir into the vegetables using a fork.
- Tip the beaten eggs into the bowl and mix well with a metal spoon until everything is coated in the sticky batter.
- In a large frying pan pour the sunflower oil so that it is around 1cm deep and heat over a medium heat - when it is nice and hot drop in tablespoonfuls of the fritter batter and cook on one side for around 3-4 minutes - you will probably need to cook them in two batches.
- Flip the fritters over using a fish slice and let them brown on the other side for a minute or two.
- Once cooked remove them from the pan and let them drain on some kitchen paper to remove some of the oil.
- Meanwhile mix up the mayonnaise - simply add the lime zest, juice and red chilli to the mayonnaise and mix well to combine.
Notes
Serve on a platter with the spicy mayonnaise in a small bowl for dipping.
Make it your way…
- Use different vegetables – maybe butternut squash, aubergine or purple carrots.
- Switch the mayonnaise for low fat Greek yogurt to cut down on the fat content.
- Leftovers are great cold in packed lunches.