Table of Contents
- Light, Fresh Courgette Fritters with Summery Flavours
- Lovely Earthy Spices of Cumin and Fenugreek Leaves
- Recipe: Courgette Fritters with Salsa and Crispy Fried Eggs
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
Recipe: Courgette Fritters with Salsa and Crispy Fried Eggs
Courgette Fritters with Salsa and Crispy Fried Eggs
Ingredients
Courgette Fritters
- 1 medium-sized courgette
- 1 tsp lemon rind
- ½ tsp garlic powder
- ½ tsp ground cumin
- ¾ tsp dried fenugreek leaves (or dried oregano leaves)
- 1 egg
- Sea salt Flakes
Fresh Tomato Salsa
- 1 large ripe tomato
- Squeeze lemon juice
- Good quality olive oil
- 1/ 2 small red birds eye chilli, chopped fine (optional)
Garnish
- 1 – 2 eggs
- Feta Cheese
- Mint leaves
Instructions
- Prepare the courgette fritters: Grate the courgette using a box grater. Place grated courgette in a colander, sprinkle with salt and let it sit for 5 minutes. This will help draw out excess moisture.
- Tomato Salsa: Using the box grater again, grate the whole tomato into a bowl. Discard any leftover tomato skin. Add a good drizzle of olive oil followed by a squeeze of lemon juice. Season with sea salt flakes. Taste to make sure it’s to your liking. Add more oil, citrus, or salt if needed.
- Back to the courgette: Using your hands, squeeze the courgette to drain it of its liquid.
- In a mixing bowl, combine the grated courgette, garlic powder, lemon rind, cumin, dried fenugreek leaves, egg, and a little extra pinch of salt. Mix together until well combined.
- Start Cooking: Heat some oil in a frying pan over medium heat. Divide the courgette mixture in half and carefully place each half into the frying pan. Flattening it down with an egg flip to form a fritter. Fry the fritters for about 2-3 minutes on each side or until they turn golden brown and crispy.
- Fried Eggs: Remove fritters from the pan and set aside. Using the same pan add another splash of oil and when hot, crack in one or two eggs (depending on how hungry you are). Fry sunny-side up until the edges are crispy. Season with salt.
- To serve: Spoon tomato salsa into a shallow wide bowl. Top with fritters and fried eggs. Garnish with crumbled feta cheese and some mint leaves.
