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    You are in: Home / Recipes / Courgette Fritters from My Garden Recipe
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    Courgette Fritters from My Garden

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Kiwibird #2's Note:

    I made this one day when my courgette plant had been going mad and we had a bit of a glut. They were delicious and even my little one ate them, which is a miracle in itself! I used goat feta as I have a lactose intolerance and also gluten free flour mix as I am gluten intolerant - you can use ordinary, it doesn't seem to make any difference (I've had them both ways pre-diagnosis!) This comes from Nigella Lawson's book Forever Summer - one of the books I use most.

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    Serves: 5-6



    Units: US | Metric


    1. 1
      Shred the courgettes and lay them on a clean tea towel for about 20 minutes to get rid of any excess wetness.
    2. 2
      Mix together the spring onions, crumbled feta, parsley, fresh and dried mint and paprika.
    3. 3
      Add the flour and season well with salt and pepper.
    4. 4
      Gradually add the beaten eggs and mix thoroughly before stirring in the drained, shredded courgettes. It will be a lumpy batter and that is okay.
    5. 5
      Heat a few tablespoons of oil in a large frying pan and drop heaped dessertspoons of the mixture into the hot oil, flattening the little cakes down with a spoon as you go.
    6. 6
      Cook for about 2 minutes each side until golden, and then transfer to a couple of waiting plates.
    7. 7
      Serve at room temperature with wedges of lime which you can spritz over as you eat.

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    Nutritional Facts for Courgette Fritters from My Garden

    Serving Size: 1 (240 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 405.9
    Calories from Fat 225
    Total Fat 25.1 g
    Saturated Fat 10.0 g
    Cholesterol 171.4 mg
    Sodium 620.9 mg
    Total Carbohydrate 30.4 g
    Dietary Fiber 3.2 g
    Sugars 5.3 g
    Protein 16.1 g

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