The only reason fritters fall apart in the pan is a wet batter. Salt the grated courgette, leave it and squeeze it by the handful. What comes out can be a glassful; left in the batter, the fritters will not hold.
Ingredients
For the mixture
For frying
To serve alongside
Method
-
Draw out the liquid
Salt the grated courgette, leave for 20 minutes and squeeze it by the handful.
-
Mix the batter
Mix the squeezed courgette, spring onion, dill, cheese and eggs.
-
Add the flour
Add the flour, baking powder and black pepper and mix. The batter should be thick enough to take with a spoon.
-
Heat the oil
Heat the oil in a pan over a medium heat.
-
Fry
Drop spoonfuls into the pan and spread them slightly. Cook each side for 4 minutes, until golden.
-
Drain
Transfer to kitchen paper and serve with garlic yoghurt.
Tips
- Do not skip squeezing the courgette; a wet batter spreads in the pan.
- If the batter is loose, add another spoonful of flour, as it should not be runny.
- Do not crowd the pan, because fritters touching each other will not hold.
Nutrition
125
kcal
5 g
Protein
8 g
Fat
8 g
Carbs
2 g
Sugar
1 g
Fibre
Values are per serving and approximate.