Light, Fresh Courgette Fritters with Summery Flavours
This fusion of courgette fritters with tomato salsa and crispy fried eggs embodies the feeling of warm summer days with ripe produce and balanced flavours. It’s a lighter, more refreshing version of a fritter that traditionally uses flour to bond the ingredients into a firmer texture. Spoonfuls of the courgette mixture are dropped into a hot frying pan and flattened, then gently fry for a few minutes on each side.
Lovely Earthy Spices of Cumin and Fenugreek Leaves
Cumin and dried fenugreek leaves add an earthy touch that pairs beautifully with freshly grated tomatoes (in Indian cooking, fenugreek and tomato are a famous combination). The earthy tones of both spices give the courgette the flavour boost it needs. Dried fenugreek leaves can be found in Asian supermarkets or purchased online. You can read more about fenugreek leaves on flaevor.com by clicking here
Explore More Recipes Using Courgette on Flaevor
- Roasted Asparagus Courgette and Feta
- Sausage Courgette and Lemon Risoni (Easy Orzo Pasta Recipe)
- Spicy Sausage Aubergine Nduja Ragu
Courgette and Feta Egg Muffins with Chipotle Ketchup
Ingredients
Muffins
- 6 eggs
- 3 tbsp breadcrumbs
- 1 large courgette, grated
- 2 spring onions, finely sliced
- Small handful chopped coriander
- 150g feta, crumbled
- 1 tsp dried oregano
- 1/2 tsp ground fennel
- 2 tsp harissa
- Butter for greasing
Chipotle Ketchup
- 2 tbsp ketchup
- 2 tbsp chipotle in adobo sauce, minced
- Small squeeze of lemon or lime juice
Instructions
- Prepare the courgette: Grate the courgette and place it in a sieve. Sprinkle with a little salt and leave for 5–10 minutes to draw out excess moisture. Using your hands, squeeze out as much liquid as possible (or wrap in a tea towel and squeeze until thoroughly dry).
- Mix the batter: In a bowl, whisk the eggs. Add the breadcrumbs and allow them to soak for a couple of minutes.
- Next, add the squeezed-dry courgette and remaining ingredients. Season well with salt and pepper, then mix until well combined.
- Bake: Divide the mixture between buttered muffin tins. Bake at 180°C for 30 – 35 minutes, or until set and golden.
- Make the chipotle ketchup: Combine all ingredients in a small bowl and mix well.
- To Serve: Allow muffins to cool slightly before removing from the tin. Serve warm with chipotle ketchup. Leftovers can bestored in the fridge for up to 24 hours and eaten cold.
Notes
This recipe was featured in my Substack Ingredient Spotlight series exploring how to cook ingredients and use them well. Read the full article here.
