Such a simple recipe that tastes like summer. These Carrot and Courgette Fritters are perfect for using up some of the summer produce we have growing in our vegetable garden. I’ve paired them with some garlic mayonnaise for a light dinner on a warm day but they can be paired with anything you fancy.

INGREDIENTS

500g Courgette

500g Carrot

100g Flour

2 Eggs

1 Tablespoon Oregano

1 Tablespoon Garlic Salt

1 Tablespoon Tarragon

1 Tablespoon Thyme

A Pinch of Salt

METHOD

Chop off the ends of the courgettes and carrots and throw away. Roughly chop the remaining carrot and courgettes into 2 inch pieces.

Place the chopped carrot and courgette into your blender.

Blend or pulse until the vegetables into small chunks.

Pour the vegetables onto the middle of a clean kitchen towel. Wrap the towel around them, over a sink twist the towel to squeeze out all the excess water from the vegetables.

Transfer the vegetables into a large mixing bowl. Add in the flour and herbs. Mix everything together until the vegetables are well coated.

Then add in the two eggs, mix until everything is well combined.

Heat a frying pan over a high heat. Pour in some oil to grease the pan then take a tablespoon of the fritter mixture and place into the oil. Press down with the back if your spoon. Repeat until the pan is full (I tend to do these in batches of five or six).

Leave the fritter to cook for about of two minutes, then turn over for another two minutes or until cooked through. They should brown slightly on both sides.

Take out of the pan onto a plate lined with a piece of kitchen roll to soak up some of the oil.

Enjoy

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