Courgette Fritters with Whipped Goat’s Cheese
A lovely Saturday or Sunday brunch, this is also delicious with Parma ham, tomatoes, or cream cheese instead of the Whipped goat’s cheese and pepper.
SERVES
8
PEOPLE
COOKING TIME
1
MINUTES
Ingredients
2 smallish to medium courgettes, coarsely grated on a box grater
Small bunch of mint, leaves shredded
2 large eggs
50g ground almonds
30g Parmesan, grated
1 tsp Nigella seeds
Salt and pepper
Oil, for cooking
For the whipped goat’s cheese
200g soft goat’s cheese, I used St Tola
1 roast pepper (from a jar)
Method
1. Put the grated courgette into a colander with a little salt and leave for 10 to 15 minutes, then pat dry.
2. Mix the courgette with the mint, eggs, ground almonds, Parmesan, Nigella seeds, salt and pepper.
3. Heat some oil in a frying pan and fry a large tablespoon of the mixture at a time, to make 8 fritters.
4. Blitz the goat’s cheese with the roast pepper until smooth.
5. Serve the fritters with the whipped goat’s cheese.
