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.
Servings: 1
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.
Notes
Notes: In this recipe, dried oregano leaves can be substituted for dried fenugreek leaves