A meat-free recipe? Gasp!
I am a devoted meat-lover. No exaggeration.
So, if I holler about a veggie dish, you know it’s a good ‘un. I’ve been well and truly won-over by these Goats’ Cheese Fritters.
So fresh and light, with a real richness coming from that lovely cheese.
You won’t miss the meat! Brownie Promise.
You could serve these as the main event, as a starter or side dish or even tapas-style, alongside some other goodies of your choosing.
I personally favour the latter option. I love having little nibbles of everything.
And then coming back for several more little nibbles.
The inspiration for fritters hit me when I was writing my Vegetarian Cookbook. (Have you picked up a copy yet? :))
I dubiously tested a Green Lentil Fritter recipe, fully expecting to kick them to the kerb.
Wrong-o! Packed with flavour, totally different from my usual grub, and unbelievably more-ish.
A little heads-up: Fritter batter does not look appetising.
I promise they turn out great! Trust an ugly batter.
It’s like banana bread: utterly hideous before baked. Beauty Queen when it emerges from the oven.
In any case, fritters have wormed their way into my kitchen, and I ain’t complainin’.
Give these delicious morsels a bash. You’ll be as surprised / pleased / full to the brim with fritters as I was.
Goats' Cheese Courgette Fritters
- 1 large courgette, grated
- 2 spring onions, chopped
- 1 medium egg, beaten
- 1/2 tsp paprika
- handful fresh parsley, roughly chopped (plus extra for garnish, optional)
- 3 Tbsp plain flour
- 60 g goats' cheese, chopped
- salt & pepper, to taste
- lemon wedges, optional garnish
Grate your courgette using the larger attachment. Spread the shards in a thin layer on a teatowel to remove any excess moisture. Leave to dry out for 20-30 minutes.
In a large bowl, beat together your egg and paprika along with a pinch of salt and a generous pinch of pepper. (Be careful with the salt - the cheese will take care of the saltiness for the most part!)
Beat in your flour until all lumps are removed.
Stir in your courgette, sliced spring onions and parsley.
Gently fold in your goats' cheese, making sure there are a few larger chunks here and there.
Set a frying pan over a medium- high heat.
Once hot, add some cooking spray and use a tablespoon to spoon your mixture into the pan.
Use the back of the spoon to shape them into fritters.
Allow to cook for 1 1/2 - 2 minutes, then quickly flip using a fish slice.
Fry for another minute or so before plating up. (You can keep them warm on a plate in the oven @ 100C to take the pressure off).
Repeat until you've run out of mixture.
Best served garnished with more fresh parsley and goats' cheese, and a couple of fresh lemon wedges.
Nutritional Information per serving:
Calories: 207 / Protein: 12g / Carbohydrate: 11g / Fat: 11g
If you would like this recipe or any of our other recipes incorporated into your diet then make sure you check out our personalised meal plans.