HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGoat's Cheese Fritters
Goat's Cheese Fritters

Goat's Cheese Fritters

with Charred Courgette Salad

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Frittering one's life away is generally considered a bad thing. But we think it sounds rather nice… when the fritters are as delicious as these goat's cheese numbers! They're served on top of a charred courgette salad and finished with walnuts. Just gorgeous!


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time25 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

3 unit(s)

Spring Onion

1 roll(s)

Goat's Cheese


1 bunch(es)

Flat Leaf Parsley

100 grams

Gram Flour

1 tbsp

Onion Marmalade

1 unit(s)


½ unit(s)


½ tbsp

Spiced Honey Mustard


1 bag(s)

Baby Leaves

25 grams



Not included in your delivery

200 milliliter(s)


2 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2573 kJ
Energy (kcal)615 kcal
Fat38.0 g
of which saturates12.0 g
Carbohydrate43 g
of which sugars14.0 g
Protein28 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Instructionsarrow up iconarrow up icon

Remove the root from the spring onion and thinly slice. Finely chop the parsley (stalks and all). Remove the top and bottom from the courgette and slice into 1cm rounds. Chop the goat's cheese into 2cm chunks.


Put the gram flour in a mixing bowl and pour in the water (amount specified in the ingredient list). Combine well with a whisk (or fork). Add the onion marmalade, spring onion, goat's cheese and parsley. Season with a good pinch of salt and a grind of black pepper. TIP: The mixture should be the consistency of single cream.


Put a frying pan on medium-high heat (no oil). When hot, lay the courgette in the pan. Season with a pinch of salt and a grind of black pepper. Cook for 3-4 mins on each side until charred, then remove to a plate and cover with foil to keep warm. TIP: Cook the courgette in batches so it chars properly, rather than steams.


Pop the (now empty) frying pan back on medium heat and add a good drizzle of oil. Once hot, spoon in well-spaced, heaped tablespoons of the batter (we made three fritters each). Cook for 5 mins. Then turn carefully and cook for 2-3 mins on the other side. TIP: Watch out for spitting oil, but add a little more if the pan gets dry. Once cooked, remove the fritters to a plate covered in kitchen paper (to soak up the oil).


Keep an eye on the fritters, but whilst they're cooking squeeze the lemon juice into a mixing bowl. Whisk in the mustard and olive oil (amount specified in the ingredient list). Add the baby leaves and warm courgettes. Toss together.


Spoon your salad onto plates and serve the goat's cheese fritters on top. To finish, sprinkle over the walnuts. Enjoy!