Wednesday, May 21, 2008

Courgette Fritters

Courgette fritters
serves 6

100g/4oz self-raising flour
2 eggs, beaten
50ml/2fl oz milk
300g/11oz courgettes, grated
2 tablespoons chopped fresh
thyme leaves
salt and freshly ground
black pepper
1 tablespoon vegetable oil

• Sift the flour into a large bowl, and make a well in the centre. Add the eggs to the well, and gradually draw in the flour from the sides using a wooden spoon.
• Slowly add the milk to the mixture, stirring constantly to form a thick batter. Add the courgettes and thyme, season with salt and pepper, and mix thoroughly.
• Heat the oil in a large heavy frying pan until hot. Cooking in batches, carefully drop in tablespoons of the batter to make the fritters. Shallowfry for 3 minutes on each side.
• Remove the fritters with a slotted spoon, and drain on kitchen paper. Serve hot.

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