Courgette And Sorrel Fritters Recipes

Steps:

• Mix the sweetcorn, spring onions, courgette, paprika, flour, beaten egg, milk and some seasoning in a large bowl and set aside.
• Put a large pan of water on to boil. In a bowl, mix the chilli sauce with the lime juice and set aside.
• Heat the oil in a large, non-stick pan and spoon in four burger-sized mounds of the fritter mixture, spaced apart (you may need to do this in two batches). When brown on the underside, turn over and cook for 3 mins more until golden.
• Meanwhile, poach the eggs in the simmering water for 2-3 mins until cooked and the yolks are runny. Remove with a slotted spoon. Serve the fritters topped with a poached egg, mixed leaves and a drizzle of the chilli dressing.

Steps:

• Fry onion in oil in a large ovenproof frying pan until soft. Add chilli flakes and courgettes, and cook for 5 mins more.
• Tip spinach into a large colander and pour over a kettle of boiling water. Cool under cold running water, then squeeze dry. Scatter spinach into the pan, then dot over ricotta.
• Heat the grill to high. Beat eggs with seasoning, pour into the pan and cook until almost completely set. Finish under the grill for 3 mins or until golden and cooked through.

Steps:

• To make the chilli honey drizzle, warm the honey, 2 tbsp water, chilli flakes and lemon zest in a small pan until bubbling and syrupy, about 3 mins. Put the courgettes in a sieve and sprinkle over the salt. Allow to drain for 30 mins, then use your hands to squeeze out the liquid - you want them as dry as possible.
• Combine the flours, sesame seeds and pepper in a bowl. Add the mint, halloumi and courgette, and toss lightly to combine. Crack in the eggs and use a fork to stir them into the mixture along with the spring onions. Stir until you have a thick batter.
• Heat 1 tbsp oil in a large, heavy-bottomed non-stick frying pan and swirl to coat the base. Add 2 heaped tbsp of the batter for each fritter, flattening them down with a spatula, and fry for a couple of minutes until golden. Flip them over and press down with the spatula, then fry for another few minutes until golden and cooked all the way through. Drain on kitchen paper and season with a few flakes of sea salt. Drizzle with the chilli honey to serve.

Steps:

• In a bowl, combine the grated courgette, flour and parmesan. Shape into walnut-size balls, then flatten.
• Heat a non-stick frying pan over a medium heat and add the oil. Fry the fritters for 2-3 mins on each side until golden brown. Serve straight away with red pepper hummus.

Steps:

• Grate the courgettes, and place in a bowl sprinkle with salt and leave to stand for 30 minutes.
• Squeeze out the moisture from the courgettes, and drain on kitchen paper.
• Beat the flour, eggs and cream together, and stir in the courgetes, sorrel and spring onion.
• Thin with a little milk to obtain the consistency of thick cream.
• Season with pepper.
• Heat the oil and drop tablespoons of the batter into the pan.
• Cook for 4 minutes turning once untill the fritters are golden.
• Serve hot.