Courgette & Carrot Fritters

• 2courgettes, grated
• 2carrots, grated
• 2eggs, beaten
• 60 gplain flour
• 60 gcheddar, grated
• 2spring onions, sliced
• 2 tbspvegetable oil
• 1lemon, zest and juice
• Fine salt and black pepper
• 150 mlsoured cream (optional)
• 10 gflat-leaf parsley, chopped (optional)

Method

1. 1Pile the grated courgette and carrot into a clean tea towel, gather the corners and wring out hard over the sink; you want the veg almost dry, otherwise the fritters steam rather than crisp. Expect a surprising amount of liquid.
2. 2Tip the squeezed veg into a bowl with the beaten eggs, flour, grated cheddar, spring onions and lemon zest. Season generously with salt and black pepper and stir until you have a thick, scoopable mixture that just holds together.
3. 3Heat the oil in a large non-stick pan over medium heat until it shimmers. Drop in heaped tablespoons of the mixture, spacing them well apart, and flatten each gently with the back of the spoon to about 1 cm thick.
4. 4Fry for 3–4 minutes on the first side, until the underside is deep golden and the edges look set, then flip and cook for another 3 minutes until the second side is crisp and the fritter feels firm in the middle. Work in batches, topping up the oil as needed, and keep the cooked fritters warm on a tray in a low oven.
5. 5Stack the fritters on plates, add the optional soured cream if using, squeeze a wedge of lemon across the top and finish with the optional parsley if using.

Per serving

kcal

264

protein

11g

fibre

3.4g

carbs

21.4g

fat

15.7g