Meal Type: Lunch, Brunch
Cook time: 10 Minutes
Servings: 8 fritters
These tasty fritters can be cooked directly on the simmering plate. They make a lovely light lunch or brunch. Serve with roasted tomatoes, a salad or some crispy bacon.
- 2 medium courgettes (approx.. 325g/11.5 oz.), finely grated
- 75g/2.5 oz. frozen peas
- 60g/2 oz. plain flour
- ½ tsp. baking powder
- 2 eggs
- 3 spring onions, finely chopped
- 1 tbsp. freshly chopped dill
- 75g/2.5 oz. feta cheese
- salt and pepper
- a little oil
- Roasted cherry tomatoes and natural yoghurt or salad
You may need...
1. Place the grated courgettes in a sieve set over a bowl. Sprinkle generously with salt and leave for 10 minutes. Squeeze courgettes to get rid of as much moisture as possible.
2. Pour boiling water over the peas and stand for a minute, then drain and pat dry.
3. Mix together the flour and baking powder in a large bowl. Make a well in the centre and add the eggs. Whisk together until you have a fairly thick but smooth batter.
4. Add the courgette, spring onion, peas and dill to the batter and mix well. Crumble in the feta and stir to distribute evenly. Season well with salt and pepper.
5. Place a silicone baking sheet over the simmering plate and brush or wipe with a little oil. Dollop heaped tablespoons of the mixture onto the baking sheet and shape into rough circles using the back of a spoon. Cook for 2-3 minutes on each side until bronzed and crisp on the outside.
6. Serve immediately with roasted cherry tomatoes and a dollop of natural yoghurt.
Aga Range Cooker tips:
The simmering plate acts as a griddle and is ideal for cooking pancakes, toasting crumpets or making Welsh cakes. You can cook directly on the surface (wipe with a little oil first), or use a silicone baking sheet if you prefer.
It is very important to squeeze out as much liquid as possible from the courgette, otherwise the fritters will be soggy.
To roast cherry tomatoes to accompany the fritters – place tomatoes (still on the vine) in a roasting tin, drizzle with olive oil and season with salt and pepper. Hang tin on the second runners of the roasting oven and roast for approximately 15 minutes.
You can vary the vegetables in these fritters – they are great for using up any veggies you might have lingering in the fridge! Keep the quantity of flour, baking powder and egg the same but try sweetcorn (great with crisp bacon, avocado and a little chilli) or grated carrot (squeeze out the liquid from the grated carrot) with coriander or cumin.
These fritters freeze well – simply heat them up on the simmering plate.
To make gluten free fritters, substitute the flour for chickpea flour and use a gluten free baking powder.