WHB #84: Courgette fritters with tomato and mozzarella
This week Ellie from Kitchen Wench hosts the 84th editon of Kalyn's Weekend Herb Blogging. Return to her site on Monday to see all the great entries. Because the snails and slugs in my garden already damaged my tarragon and lemon balm I grow my basil in a hanging basket.
My bitter enemies didn't find a way up there and I had enough to prepare the
Courgette fritters with tomato and mozzarella
| -========= | REZKONV-Recipe - RezkonvSuite v1.4 |
| Title: | Courgette fritters with tomato and mozzarella |
| Categories: | Vegetarian |
| Yield: | 4 Servings |
Ingredients
| 1 | large | Red chilli, finely chopped | |
| 125 | grams | Self-raising flour | |
| Red onion, peeled and finely chopped | |||
| 2 | large | Eggs | |
| 1 | teasp. | Cumin seeds | |
| 125 | grams | Cherry tomatoes, quartered | |
| 100 | grams | Mozzarella, diced | |
| 1 | Handful of basil | ||
| 1/2 | Lemon, the juice | ||
| 3 | medium | Courgettes, grated | |
| 4 | tablesp. | Olive oil for frying |
Source
| http://www.bbcgoodfood.com/recipes/3623/courgette- | |
| fritters-with-tomato-and-feta-salsa.jsp |
| Edited *RK* 05/09/2007 by | |
| Ulrike Westphal |
Directions
Mix cherry tomatoes with mozzarella, a handful of basil leaves and the juice of 1/2 a lemon.
Mix the courgette, onion, spices, flour and egg together. Season. Heat 1 tbsp oil in a non-stick frying pan, drop in heaped tbsps of batter. Cook, in batches, for 2-3 minutes each side or until golden and cooked through.
Serve with the tomato and mozzarella.
:Ready in 25 mins
:Per serving: 344 kcalories, protein 13g, carbohydrate 28.5g, fat 20.6g, saturated fat 5.8g, fibre 2.3g, sugar 0g, salt 1.33g
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