Faithful flavours well combined
This fusion dish of Courgette Fritters with Salsa and Crispy Fried Eggs embodies the feeling of warm summery days using ripe produce and balanced flavours. It’s relatively light and definitely refreshing, combining fresh mint, feta and a touch of chilli to add welcomed spice.
Easy Courgette Fritters
It’s as easy as grating the courgette, adding some spice and combining everything with an egg. No flour or any other bonding ingredient is required. Spoonfuls of the courgette mixture are dropped into a hot frying pan and pressed down to make small pancake shapes. The cooking time is relatively quick and the delicious fritters are nice and light.
Courgettes are never boring with a touch of spice
Cumin and dried fenugreek leaves add an earthy touch that pairs so well with freshly grated tomatoes (in Indian cooking fenugreek and tomato are a famous combination. You can read more about it here). The earthy tones of both spices give the courgette the flavour boost it needs.
If you liked this recipe you may also be interested in:
- Pan Con Tomate Eggs
- Dried Fenugreek Leaves – What are dried fenugreek leaves and how to use them in your cooking
- Cumin – What is cumin and how to use it in your cooking
Courgette Fritters with Salsa and Crispy Fried Eggs
Cripsy green courgette fritters with fresh ripe tomato salsa and a crispy fried egg topped with salty feta and refreshing mint.
- Prep Time: 15 Minutes
- Cook Time: 10 Minutes
- Total Time: 25 Minutes
- Yield: 1 1x
- Category: Vegetarian
- Method: Stove Top Cooking
- Cuisine: Modern Fusion
Ingredients
Courgette Fritters
- 1 medium-sized courgette
- 1 tsp lemon rind
- ½ tsp garlic powder
- ½ tsp ground cumin
- ¾ tsp dried fenugreek 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.
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