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Thursday, March 31, 2011

Courgette fritters

                                                                         serves 6

100g/4oz self-raising flour
2 eggs, beaten
50ml/2fl oz milk
300g/11oz courgettes, grated (Zucchini)
2 tablespoons chopped fresh
thyme leaves
salt and freshly ground
black pepper
1 tablespoon vegetable oil

• Sift the flour into a large bowl, and
make a well in the centre. Add the
eggs to the well, and gradually
draw in the flour from the sides
using a wooden spoon.

• Slowly add the milk to the mixture,
stirring constantly to form a thick
batter. Add the courgettes and
thyme, season with salt and
pepper, and mix thoroughly.

• Heat the oil in a large heavy frying
pan until hot. Cooking in batches,
carefully drop in tablespoons of the
batter to make the fritters. Shallowfry
for 3 minutes on each side.
• Remove the fritters with a slotted
spoon, and drain on kitchen paper.

Serve hot.

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