Served with wasabi mayonnaise, this recipe is from Woman’s Weekly reader and culinary student Tessa Shoebridge from Auckland, New Zealand.
- 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
- Roasted tomatoes, to serve
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).
Top tip for making Courgette fritters
Top tip: 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.