Cook these summer fritters on the barbecue hotplate when there is a crowd, it’s easier than the frying pan. They also make a great option for vegetarians. Try adding some corn sliced from a fresh corn cob or any other fresh vegetables. I have served them here with roasted vine tomatoes. They make a simple fresh meal served with some sliced ciabatta.
Ingredients
| 3 | Courgettes, grated (Main) |
| ½ | Red onions, chopped finely |
| 2 cloves | Garlic, crushed |
| ¼ cup | Semi-dried tomatoes, chopped |
| ½ cup | Chopped basil (Main) |
| ¼ cup | Chopped oregano leaves (Main) |
| 2 tsp | Lemon zest, grated |
| 1 cup | Grated parmesan cheese (Main) |
| ¼ cup | Self raising flour |
| 3 | Eggs |
| 100 g | Ham, chopped, optional (Main) |
| 2 Tbsp | Oil, for cooking |
Sauce
| 2 Tbsp | Tahini |
| ½ cup | Greek yoghurt (Main) |
| 1 Tbsp | Lemon juice |
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Directions
- Place the grated courgettes into a clean tea towel and squeeze out the juice.
- Into a large bowl place the courgettes, onion, garlic, tomatoes, basil, oregano, zest, parmesan, flour, eggs and ham if using. Season with salt and pepper. Combine well.
- Heat a little oil in a frying pan. Place heaped tablespoons of mixture into the pan. Cook for 3 or 4 minutes each side until cooked through.
- In a small bowl combine the tahini, yoghurt and lemon juice.
- Serve warm with yoghurt sauce.