SPICED PEA & COURGETTE FRITTERS WITH MINTY YOGURT DIP
These spiced pea and coriander fritters are easy to make ahead of time. Scatter with crunchy spring onions and serve with the cool minty yogurt dip
Provided by Gizzi Erskine
Categories Buffet
Time 50m
Yield makes 30
Number Of Ingredients 18
Steps:
- In a large bowl, mix together all the fritter ingredients, except the oil, until combined. For the yogurt dip, simply mix all the ingredients together in a small bowl with plenty of freshly ground black pepper and 1 tsp salt. The dip can be made in the morning and chilled.
- When you're ready to cook the fritters, heat the oil over a high heat (you want to make sure the oil is really hot, so be brave!). Carefully drop 1 tbsp of batter into the pan - add only 4-5 tbsp at a time so you don't overcrowd the pan - and fry for about 2 mins each side until nicely crisp and golden. Remove from the pan and place on kitchen paper to absorb the excess oil. The fritters can be fried a couple of hours before serving, then reheated in the oven.
- To reheat the fritters ready for serving, heat oven to 220C/200C fan/gas 7. Put the fritters on a baking tray and bake for 10 mins or until crispy and hot. Serve on a platter with the feta and spring onions scattered over, with the minty yogurt dip on the side.
Nutrition Facts : Calories 53 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Protein 2 grams protein, Sodium 0.3 milligram of sodium
COURGETTE & RICOTTA FRITTERS WITH POACHED EGGS & HARISSA YOGURT
Make courgettes the star of the show with these courgette and ricotta fritters with poached eggs and harissa yogurt topping. They're great for a lazy brunch
Provided by Esther Clark
Categories Breakfast, Brunch
Time 45m
Number Of Ingredients 13
Steps:
- Line a bowl with a clean cloth and add the courgette with a pinch of salt. Set aside for 30 mins, then use the cloth to squeeze out the excess liquid. Tip the courgette into a bowl with the ricotta, lemon zest, eggs and parmesan, then stir to combine. Fold in the flour and some seasoning.
- Stir the yogurt and harissa together in a small bowl and season with a pinch of salt. Set aside.
- Heat the oven to 180C/160C fan/gas 4. Heat the oil in a non-stick frying pan and spoon in six mounds of the courgette mixture. Cook over a medium heat for 3-4 mins each side until golden brown. Transfer to a baking sheet and bake for 10 mins.
- Meanwhile, heat your grill to high, then cook the pancetta, if using, for 2-3 mins on each side until crisp.
- Bring a pan of water to the boil. Drizzle a little of the vinegar into a ramekin and crack an egg into it. Swirl the water in the pan with a wooden spoon to create a whirlpool in the middle, then gently tip the egg into it and simmer for 3 mins. Repeat with the second egg. Serve three fritters stacked on each plate, topped with an egg and three slices of pancetta, alongside a dollop of the harissa yogurt, then scatter over the herbs.
Nutrition Facts : Calories 485 calories, Fat 31 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 0.9 milligram of sodium
ZUCCHINI IN YOGURT
This is a simple Bulgarian recipe and nice when served with grilled meats. If you want you can spice it up by adding some hot sauce to the yogurt.It is difficult to give the right amount of yogurt, it will depend on the size of zucchini. Cooling time not included.
Provided by PetsRus
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Place the zucchini in a colander, sprinkle with salt and leave in the sink or over a plate for approx 20 minutes Dry the zucchini slices on kitchen paper then toss and coat with flour on all sides.
- Heat the oil in a large frying pan until very hot then add the zucchini slices and fry on both sides until golden brown.
- Drain on kitchen paper.
- Place the garlic, dill, hot sauce if using, yogurt in a mixing bowl and mix well.
- Place the yoghurt in a wide shallow serving dish and top with the drained zucchini.
- Gently mix.
- Taste or you want to add more salt.
- Chill in the refrigerator for at least 2 hours before serving.
COURGETTE & TAHINI DIP
Serve this thick, moreish dip of roasted courgettes and Greek yogurt with crudités or flatbread as part of a Lebanese meze spread
Provided by Tony Kitous
Categories Condiment, Side dish
Time 30m
Number Of Ingredients 7
Steps:
- Heat oven to 220C/200C fan/gas 7. Wrap the whole courgettes in foil, then put in the oven and roast for 20 mins or until soft when pricked with a fork. Remove from the oven and allow to cool completely.
- Put the courgettes in a food processor, with the garlic and blend until it has a fluffy texture. Add the tahini and lemon juice and season, then blitz again. Transfer to a bowl, then stir through the yogurt and a little of the mint. Drizzle with olive oil and scatter over the remaining mint to serve.
Nutrition Facts : Calories 121 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.2 milligram of sodium
More about "courgette yogurt recipes"
SPICED COURGETTES WITH CURRIED YOGURT RECIPE | DELICIOUS.
From deliciousmagazine.co.uk
5/5 (4)Total Time 20 hrsCategory Courgette RecipesCalories 147 per serving
- For the spice mix, toast the spices in a dry pan for 30-60 seconds until fragrant (take care not to burn them). Remove from the heat, allow to cool, then pound in a pestle and mortar to a coarse mixture. Store in an airtight container. It will keep for up to 1 month – scatter it over grilled meat and veg to add texture and flavour.
- For the yogurt, heat the oil in a pan and add the mustard seeds and curry leaves. When they start to crackle, quickly add the ground turmeric, sugar and salt. Add this to the yogurt along with the ginger and chilli, then mix well. Adjust the seasoning to taste and set aside.
- Sprinkle the courgette slices with the oil, salt, black onion seeds and fennel seeds. Cook on a hot barbecue for about 1 minute on each side until just tender. Remove to a large plate. Drizzle with more oil and sprinkle over a little of the spice mix.
COURGETTES WITH YOGHURT AND ZA'ATAR | TIN AND THYME
From tinandthyme.uk
Ratings 7Category Side DishCuisine Middle EasternTotal Time 15 mins
SALAD, STARTER OR SIDE: YOTAM OTTOLENGHI'S COURGETTE …
From theguardian.com
Estimated Reading Time 5 mins
ZUCCHINI FRITTERS WITH GARLIC HERB YOGURT SAUCE
From sallysbakingaddiction.com
CUISINER LA COURGETTE : NOS MEILLEURES RECETTES | RICARDO
From ricardocuisine.com
KOUSA BIL LABAN, ZUCCHINI IN YOGURT | HADIAS LEBANESE …
From hadiaslebanesecuisine.com
GREEK YOGURT ZUCCHINI BREAD - SALLY'S BAKING ADDICTION
COURGETTE FRITTER RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
10+ DIETITIAN-FAVORITE HIGH-PROTEIN LUNCH RECIPES - EATINGWELL
From eatingwell.com
25 BEST RECIPES WITH YOGURT AS THE STAR - INSANELY GOOD
From insanelygoodrecipes.com
ROASTED RED PEPPERS WITH BEANS AND GREENS RECIPE
From cooking.nytimes.com
GALETTE COURGETTE RECIPE | OLIVEMAGAZINE
From olivemagazine.com
COURGETTE AND FETA FRITTERS WITH YOGURT RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
10 EASY COURGETTE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
ZUCCHINI RAITA RECIPE - INDIAN VEGGIE DELIGHT
From indianveggiedelight.com
HEALTHY GREEK YOGURT ZUCCHINI PANCAKES - BAKER BY NATURE
From bakerbynature.com
COURGETTE AND FETA FRITTERS WITH YOGURT | MATCHING FOOD & WINE
From matchingfoodandwine.com
GRILLED COURGETTES WITH WARM YOGHURT & SAFFRON BUTTER …
From ottolenghi.co.uk
COURGETTE CURRY RECIPE | OLIVEMAGAZINE
From olivemagazine.com
COURGETTE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
SMOKY CORN SALAD, SHEET PAN ROASTED RATATOUILLE WITH SOCCA AND …
From goodmorningamerica.com
ZUCCHINI GREEK YOGURT PANCAKES - . RUNNING WITH SPOONS
From runningwithspoons.com
You'll also love