I’ve been cooking these fritters ever since the courgette season started in the beginning of June. I add lemon zest, fresh red chilli and mint from my garden. They are a mouthful of summer. They’re great on their own with a dollop of Oatly Oat Fraiche and a squeeze of sweet chilli sauce or dressed up a bit with a roasted potato salad and spinach leaves for an evening meal.
Courgette Fritters With Crispy Korean Mayo Potatoes
Ingredients (serves two)
- Two medium sized courgettes
- 125g plain flour
- One egg or 3tbsp tahini to make it vegan
- Small handful of chopped mint
- Zest of half a lemon
- Half a red chilli diced finely
- Salt and pepper
- 300g baby jersey royal potatoes
- 3 stalks of spring onion
- Leon Korean Vegan Mayo
Method
- Preheat your oven to around 200°c.
- Grate the courgettes and gently squeeze out the excess moisture using a clean tea towel. This step is important so that you don’t end up with a mushy mess when they are being fried.
- Leave to one side whilst you boil the potatoes on a medium heat until fork soft. Be sure not to undercook them as you want them to end up fluffy once they’re roasted. Once they’re done, drain them off and add them into a roasting tray with lots of rapseseed oil and a sprinkle of sea salt.
- Once the potatoes are golden brown, leave to cool slightly before adding a good dollop of Leon Korean Mayo and finely sliced spring onion.
- Using a large bowl, mix the grated courgette with the plain flour, egg or tahini, chopped mint, diced red chilli, lemon zest and season with salt and pepper.
- Add a few tbsp of rapeseed oil into a frying pan and heat it up until it’s smoking hot. Mould the courgette mixture into small patties and fry on a high heat. It’s important that you don’t flip the patties more than a couple of times as they need to fry fast to prevent the courgette from overcooking and going soggy. The hotter you can get your pan and the quicker you can fry them, the better.
Let me know if you give this dish a go!