Courgette and potato fritters
This recipe for courgette and potato fritters makes a delicious vegetarian summer main course alongside salad. It’s also a great dish for baby led weaning and is a good way to introduce a new vegetable to picky eaters. It’s not exactly a hidden vegetable recipe as the courgettes (or zucchini) are quite obvious, but it’s also not the same as presenting a fussy eater with a slice of grilled courgette!
- 1 small potato (100g approx weight) grated, peeling optional
- 1 courgette/zucchini (150g approx weight) grated (peeled if preferred)
- 1 egg beaten
- 25 g self-raising flour
- A small handful of flat leaf parsley finely chopped (optional - mint is also good)
- Sunflower oil for frying
Rinse the grated potato and courgette in a sieve and then using clean hands squeeze out as much water as you can. You can do this in a clean tea towel or using kitchen paper but I find that so much gets stuck to the paper that hands are more effective.
Put into a bowl with the beaten egg, flour and the herbs if using.
Heat a little sunflower oil in a non-stick frying pan over a low-medium heat and add a tablespoon of the mixture. Flatten with a fork or the back of a spoon. Shallow fry for a couple of minutes on each side until golden brown. The key is to cook them slowly so that the centre has a chance to cook through.
Drain on kitchen paper and serve warm.