Last weekend on the way back from a fab gym session and swim, I stopped at the supermarket to pick up something for brunch. I was going to go with a lazy approach – I was going to have poached eggs on muffins/crumpets, or perhaps a bowl of porridge with peanut butter and fruit, which is something I regularly fall back on being a major porridge fan – but wandering around the supermarket I decided I’d shake things up.
Alex was away, meaning if I made a late brunch for myself I didn’t have to worry about it having vegetables in it, or even making up the majority of the dish. Score! So fancying some sort of pancake or fritter, I decided to give some courgette ones a go.
They’re pretty simple to prepare and cook, you almost can’t go wrong. The grated courgette and chopped onion adds texture to the fritters, making them different to pancakes – they’re not as fluffy and smooth, they’re more chunky and almost flaky. The addition of cheese to these ones, adds an extra depth and creamy flavour. They’re absolutely delicious. Served with a poached egg and some sriracha, they make the perfect late brunch treat. So here’s how to make them…
Ingredients (makes 6 fritters):
- 1 courgette
- 1/2 red onion
- 1 medium egg
- 100g plain flour
- 50g feta cheese
- 2 tbsp. grated parmesan
- 1 tsp. paprika
- 1 tsp. oregano
- 1 handful chopped parsley, plus extra for serving (got to make it look pretty!)
- Grate the courgette into a mixing bowl, place to the side.
- Chop the red onion and add to the mixing bowl, along with the parmesan, flour, paprika, oregano and chopped parsley. Stir to mix the ingredients.
- Beat the egg in a separate glass and add to the courgette mixture. Combine well.
- Chop the feta cheese into small pieces and mix into the courgette mixture. Use your hands to ensure the mixture is combined well, and squeeze the mixture together.
- In a frying pan, heat a little oil. Split the cheesy courgette mixture into 6. Take one part of the mixture at a time, and pop it in the frying pan, squashing the top down to form a pancake style shape and thickness. Repeat with the other 5 parts of the fritter mix.
- Fry the fritters on each side for roughly 4 minutes, until turning brown. Remove from the heat and serve as desired.
Some like to serve courgette fritters on their own, at room temperature, but I enjoyed mine with a runny poached egg and a drizzle of sriracha.
How do you top your fritters?