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Courgette fritters

Top our lightly-spiced courgetti fritters with poached eggs for a quick weekend brunch with fewer than 250 calories, ready in 20 minutes.

Courgette fritters

By Adam Bush, olivemagazine

Top our lightly-spiced courgetti fritters with poached eggs for a quick weekend brunch with fewer than 250 calories.

Total Time

20 minutes

Yield

serves 2

Ingredients

  • self-raising flour 50g
  • ground turmeric ½ tsp
  • cumin seeds 1 tsp
  • eggs 3
  • courgette 1
  • spray oil
  • rocket dressed with olive oil and lemon juice to serve
  • hot sauce to serve (optional)

Method

Step 1


Tip the flour, turmeric, cumin seeds, 1 of the eggs and lots of seasoning into a bowl, then whisk in 50ml of water to create a batter that has a dropping consistency. Use a spiralizer to turn the courgette into long thin noodles, then gently fold into the batter.

Step 2


Spray a non-stick frying pan with oil and put over a medium-high heat. Divide the batter into 4 (snip any long courgette spirals) and, in batches, cook for 2-3 minutes on each side until golden and puffed, then flip and repeat. Keep warm in a low oven.

Step 3


Heat a large pan of water to a gentle simmer. One by one, crack the remaining eggs into a cup or ramekin, then gently pour into the water. Cook for 2 minutes until the whites have just set, then remove with a slotted spoon.

Step 4


Divide the fritters onto 2 plates, top with a poached egg and serve alongside dressed rocket and hot sauce, if you like.

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Food Magazine: Courgette fritters
Courgette fritters
Top our lightly-spiced courgetti fritters with poached eggs for a quick weekend brunch with fewer than 250 calories, ready in 20 minutes.
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