What you’ll need

Serves 2

  • 1 small egg, lightly whisked
  • 1 tablespoon self-raising flour
  • 1 tablespoon buttermilk
  • 2 small courgette, about 200 g,
  • coarsely grated
  • 50 g feta, crumbled
  • ½ red onion, halved and thinly sliced
  • 2 teaspoons finely chopped fresh thyme
  • 1 clove garlic, crushed
  • salt and black pepper
  • 1 tablespoon vegetable oil
  • 1 lemon, cut into wedges

The easy bit

  1. Combine egg, flour and buttermilk in a bowl.
  2. Add courgette, feta, onion, thyme and garlic and gently stir to combine.
  3. Season with salt and pepper.
  4. Heat the oil in a non-stick frying pan over medium heat.
  5. Place 4 heaped tablespoons of courgette mixture around the edge of the pan, allowing room for spreading, and flatten slightly.
  6. Fry for 1-2 minutes each side or until golden and cooked through.
  7. Transfer to a plate lined with paper towels.
  8. Repeat with the remaining courgette mixture.
  9. Serve with lemon wedges.

Tip: You can freeze these fritters and defrost 1-2 as an allowable snack.

  • Energy 171 kcal
  • Protein 6g
  • Fat 11g
  • Carbs 10g
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