Courgette and potato fritters
Ideal for lunch or a picnic, these potato and courgette fritters are quick and easy to make and taste delicious. Perfect for making a dent in your glut of courgettes. They're also great for baby led weaning and a good way to introduce a new vegetable to a picky eater.
Ingredients
- 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
Instructions
- 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. Cook them slowly so that the centre has a chance to cook through without the outside burning.
- Drain on kitchen paper and serve warm.
Notes
- Nutritional information is approximate and is intended as a guide only.
- To make a vegan version mix 90g gram (chickpea) flour with ½ teaspoon of baking powder and 90ml cold water and add this to the grated vegetables instead of using the egg and the self raising flour.
Nutrition
Calories: 53kcalCarbohydrates: 9gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 27mgSodium: 15mgPotassium: 219mgFiber: 1gSugar: 1gVitamin A: 106IUVitamin C: 11mgCalcium: 13mgIron: 1mg
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