Courgette and herb fritters
Courgette fritters served with a salad make a great dish. Try making them teaspoon size and serve as pass-arounds.
½ cup unsweetened yoghurt
2/3 cup milk
2 cups wholemeal flour
2 tsp baking powder
¼ cup chopped parsley and mint
2 spring onions, chopped
3 courgettes, grated
canola oil spray
1 Tbsp finely sliced [julienne] lemon rind
1 Tbsp finely sliced [julienne] spring onion
2-3 mint sprigs
Beat the eggs in a bowl. Mix in the yoghurt and milk.
Place the flour in another bowl and sieve in baking powder.
Add the parsley and mint, spring onions and courgettes and mix until combined.
Make a well in the centre of the mixture, pour in the egg mixture and stir until just combined.
Heat a large heavy-based frying pan and spray with a little oil.
Drop large spoonfuls (2 Tbsp equivalent) into the frying pan and cook until bubbles appear and the base is golden brown.
Turn the fritter over and cook the other side until golden brown.
Sprinkle with lemon rind and spring onion, garnish with mint and serve warm.