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Courgette fritters

Courgette fritters

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Served with wasabi mayonnaise, this recipe is from Woman's Weekly reader and culinary student Tessa Shoebridge from Auckland, New Zealand.

Makes: 20
Skill level: Easy peasy

Ingredients

Tessa suggests adding leftover ham or chicken to the mix, or bacon, to make it more of a main meal. Teaspoon-sized portions make great cocktail savouries. The mixture can be cooked on a grill pan at a barbecue.

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For the fritters

300g (10oz) self-raising flour
3 medium eggs
1 level tsp salt
¼ tsp ground black pepper
175g (6oz) courgette, grated
1 large onion, peeled and finely chopped
1 large tomato, finely chopped
4-5 level tbsp finely chopped mix of basil and parsley
150ml (¼ pint) milk
Sunflower oil, for frying

For the mayonnaise

½-1 level tsp wasabi paste or 3 level tsp wasabi powder
125ml (4fl oz) mayonnaise
Tomatoes, roasted, to serve

Method

To make the fritters: Mix all the ingredients, except the oil, and leave for about 10 mins.
Heat a little oil in a frying pan and place dessertspoons of the mixture over the base of the pan. Spread out to about 7.5-10cm (3-4in). Cook for 2-3 mins, then turn them over and cook them for a further 2-3 mins. The fritters are cooked when the surface feels firm to the touch. Remove from the pan and keep them warm while cooking the rest of the mixture.
To make the mayonnaise: Stir the wasabi paste or powder into the mayonnaise.
Serve the fritters with the mayonnaise, and garnish with lightly fried or roasted tomatoes. (Not suitable for freezing).

Feature: Sue McMahon, assisted by Nicola Cargill. Photos: David Jordan. Props stylist: Sue Radcliffe

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Nutritional information per portion

Calories 137(kcal)
Fat 9.0g
Saturates 1.5g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.