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Courgette fritters

Name: Courgette fritters
Total time: 20 min
Ingredients: self-raising flour 50g; ground turmeric ½ tsp; cumin seeds 1 tsp; eggs 3; courgette 1; spray oil; rocket dressed with olive oil and lemon juice to serve; hot sauce to serve (optional)

20 minutes
serves 2
Easy

Top our lightly-spiced courgetti fritters with poached eggs for a quick weekend brunch with fewer than 250 calories

By Adam Bush

Published: November 4, 2019 at 4:04 pm

You will need a spiralizer for this recipe – check out our guide to the best spiralizers to buy here!

Ingredients

self-raising flour 50g
ground turmeric ½ tsp
cumin seeds 1 tsp
eggs 3
courgette 1
spray oil
rocket dressed with olive oil and lemon juice to serve
hot sauce to serve (optional)

Method

Step 1

Tip the flour, turmeric, cumin seeds, 1 of the eggs and lots of seasoning into a bowl, then whisk in 50ml of water to create a batter that has a dropping consistency. Use a spiralizer to turn the courgette into long thin noodles, then gently fold into the batter.
Step 2

Spray a non-stick frying pan with oil and put over a medium-high heat. Divide the batter into 4 (snip any long courgette spirals) and, in batches, cook for 2-3 minutes on each side until golden and puffed, then flip and repeat. Keep warm in a low oven.
Step 3

Heat a large pan of water to a gentle simmer. One by one, crack the remaining eggs into a cup or ramekin, then gently pour into the water. Cook for 2 minutes until the whites have just set, then remove with a slotted spoon.
Step 4

Divide the fritters onto 2 plates, top with a poached egg and serve alongside dressed rocket and hot sauce, if you like.