I’ve adapted this courgette, pea and mint fritter recipe from an old recipe, one of the first recipes I ever cooked from scratch – sweetcorn fritters.
This fritter recipe is from an old Family Circle Kid’s Cookbook that sparked my interest in cooking when I was quite young, probably seven or eight years of age. Over the years I’ve cooked these fritters as after-school snacks, Mother’s Day breakfasts, and dinner party starters. I now know the recipe by heart, and have adapted it many times to suit the occasion, or the ingredients to hand.
I’m STILL working my way through the courgettes gifted from my mother-in-law, and decided to grate the rest of the large courgette mentioned in my last post, courgette, basil and parmesan soup with crispy smoked bacon, and make a fritter or two.
Courgette, pea and mint fritters
2 cups grated cougette (or zucchini)
2 large eggs
1 tbs olive oil
8 heaped tablespoons of plain flour
1 tsp baking powder
A handful of frozen peas
A sprig of chopped mint
Salt and pepper
A handful of grated parmesan
Whisk the eggs, adding the salt and pepper to taste. Add the flour and baking powder and mix until a smooth batter forms. Add the grated courgette, the peas and the mint and stir to combine. If the mix looks a little thin, add more flour. Heat oil in a frying pan and add the batter mix in big spoonfuls. Flip when the fritters bubble. Cook both sides until golden brown. Drain on paper towel to remove excess oil.
Jazz this recipe up with a poached egg atop a tower of fritters, or a nice salsa, or crispy bacon (or all of the above!)
I like mine with a big dollop of chilli marmalade.
If you want to get back to basics and try the original recipe, add original sweetcorn (400g) and omit the peas and mint.