Search

Courgette fritters with tomato and avocado salad

(6 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
This is a super-speedy and delicious way to cook courgette. This recipe makes 6 fritters. They are light and suitable for vegetarians.
This is a super-speedy and delicious way to cook courgette. This recipe makes 6 fritters. They are light and suitable for vegetarians.
  • Serves: 2

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Woman's Weekly recipe This delicious meat-free meal idea is ready in just 15 mins. Fry up some tasty courgette fritters and serve with a fresh tomato and avocado salad for a lovely summer dinner

Ingredients

  • 5tbsp self-raising flour
  • Salt and freshly ground black pepper
  • 1 large egg
  • 1 large courgette, coarsely grated
  • 2 spring onions, trimmed and chopped
  • 2 heaped tbsp ricotta cheese
  • 2tbsp olive oil
For the salad:
  • 2 ripe tomatoes, chopped
  • 1 ripe avocado, peeled, stoned and chopped
  • 1 spring onion, trimmed and chopped
  • A few basil leaves
  • A little olive oil

Use thinly sliced cabbage if you do not have courgettes.

Method

  1. Put the flour in a large bowl, season, beat in the egg, then stir in the courgette and onions. Lightly fold in the ricotta, leaving it a bit lumpy.
  2. Heat the oil in a large frying pan and add 6 spoonfuls of batter mixture (or cook 3 at a time in half the oil). Cook for 2 mins each side, over a medium heat, until golden.
  3. To make the salad: Mix salad ingredients together, tearing in the basil leaves, then adding a dash of oil. Serve at once.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 471(kcal)
  • Fat 34.0g
  • Saturates 8.4g

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.

Your rating

Average rating

  • 3
(6 ratings)

Your comments

comments powered by Disqus

FREE Newsletter