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These courgette fritters are made with brown rice flour, which has a lot of health benefits, including being rich in fibre. It's also suitable for those on gluten-free diets. These tasty fritters are ideal for lunch or midweek supper or you could make many smaller fritters for serving as a snack. You can use left-over bread or cornflakes to make your own breadcrumbs. Wrap and freeze any left-over fritters, to enjoy on another day.
Recipe provided by Doves FarmCoarsely grate the courgette, squeeze out any excess liquid and put it into a bowl. Add the rice flour and stir until well combined. Crumble the cheese into the bowl, season with salt and pepper and stir until everything is combined.
Divide the mixture into 8 piles. Form each pile into a 7.5cm diameter fritter.
Break the eggs into a bowl and beat well. Measure the flour into another bowl. Put the breadcrumbs into a third bowl.
One by one, dip the fritters into the flour bowl, turning them so they are covered with flour. Dip the floured fritter into the egg bowl covering them in egg. Lastly dip the fritter into the breadcrumb bowl making sure they are coated all over with the crumb. Lay the crumbed fritters on a plate and chill until ready to cook.
Heat some oil in a frying pan over a medium heat. Carefully add the fritters to the pan and cook until the base is golden brown, about 6- 8 minutes. Turn the fritters over and cook until the other side is also golden. Transfer the fritters to a dish and cover to keep warm. Cook any remaining fritters.
Serve with chilli jam or your favourite dipping sauce!
Coarsely grate the courgette, squeeze out any excess liquid and put it into a bowl. Add the rice flour and stir until well combined. Crumble the cheese into the bowl, season with salt and pepper and stir until everything is combined.
Divide the mixture into 8 piles. Form each pile into a 7.5cm diameter fritter.
Break the eggs into a bowl and beat well. Measure the flour into another bowl. Put the breadcrumbs into a third bowl.
One by one, dip the fritters into the flour bowl, turning them so they are covered with flour. Dip the floured fritter into the egg bowl covering them in egg. Lastly dip the fritter into the breadcrumb bowl making sure they are coated all over with the crumb. Lay the crumbed fritters on a plate and chill until ready to cook.
Heat some oil in a frying pan over a medium heat. Carefully add the fritters to the pan and cook until the base is golden brown, about 6- 8 minutes. Turn the fritters over and cook until the other side is also golden. Transfer the fritters to a dish and cover to keep warm. Cook any remaining fritters.
Serve with chilli jam or your favourite dipping sauce!
15 minutes
Serves 18-22 scones
