Courgette Fritters

4 people
25 min

Perfect for the summer and loved by kids


These fitters (polpette in Italian) are something I have been making quite often in the past few weeks as they are such a tasty way of finishing off any extra courgettes I have in the fridge.

Plus, it’s the only way my 2-years old would eat courgettes!!! I absolutely love the refreshing tone the mint gives them, and they are lovely served alongside a bbq, or even inside pitta bread with chickpeas, some salad and a drizzle of yogurt.

That’s a really balanced light lunch for you right there!


They can also be served cold, so you can make them in advance and just take them out of the fridge whenever you want them.


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Recipe details

  • 4  people
  • Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min
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Ingredients


  • 3 courgettes
  • 1 egg
  • 1 tsp nutmeg
  • Breadcrumbs
  • ½ tsp mint
  • 2 tbsp parmesan cheese, grated
  • 125g / 4oz mozzarella, grated

Instructions


Grate the courgettes.
Put them in a bowl with 1 egg, a good pinch of salt, nutmeg and a pinch of mint.Mix in the parmesan and grated mozzarella, and then start incorporating the breadcrumbs until you get a consistency that is not too sticky but still easy to shape into patties.
Give them their shape by rolling a couple of tablespoons of mixture between your hands to form a ball and pressing it gently to flatten it, then coat with white flour, first one side and then the other.
Place them on a baking tray with some greaseproof paper.
Cook them in a pre-heated static oven for 10 minutes at 180°C, and another 5 minutes using the ventilated/fan option. This will make them quite crunchy on the outside, whilst keeping the middle soft. Perfette!

This Italian Family
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