Minty Courgette Feta Fritters with Charred Balsamic Peppers and Honey Lime Salad
- Sulphites
- May contain traces of allergens
- Celery
Ingredients
1 unit(s)
Bell Pepper
100 grams
Gram Flour
3 unit(s)
Spring Onion
100 grams
Feta Cheese
15 grams
Honey
2 tbsp
Ground Cumin
1 sachet(s)
Garlic Mayonnaise
1 unit(s)
Yellow Pepper
12 milliliter(s)
Balsamic Vinegar
(Contains: Sulphites)
1 unit(s)
Lime
1 unit(s)
Courgette
(May contain traces of: Celery)
60 grams
Steve's Leaves Fennel Tops
1 bunch(es)
Mint
Not included in your delivery
150 milliliter(s)
Water
Instructions
Pre-heat your oven to 220 degrees. Grate the courgette on the coarse side of your grater and pop it in a colander or a sieve. Sprinkle over a pinch of salt and pop in the sink to drain. Tip: The salt helps release water from the courgette.
Remove the cores from the peppers, then slice into 1cm wide strips. Place them on a baking tray and drizzle over some oil and the balsamic vinegar. Sprinkle over a pinch of salt and leave to the side for a few mins (we'll put them in the oven later on).
Meanwhile, remove the root from the spring onion and thinly slice. Pull the mint leaves off their stalks. Discard the stalks and finely chop the leaves. With your grated courgette still in the colander, squeeze out as much water as you can (through the holes in the colander).
Put the gram flour in a bowl and pour in the water (as specified in the ingredient table above). Whisk together with a fork until it forms a nice thick batter, then add the spring onion, mint and cumin. Crumble in the feta and grate in the lime zest. Squeeze in half the lime juice. Sprinkle in a pinch of salt and a good grind of pepper. Add the grated courgette and mix it all together. Leave to the side for a couple of mins while you make the dressing.
Squeeze your remaining lime juice into a large bowl (you will add the salad leaves later), pour in the honey and 1 tbsp of oil per person. Add a pinch of salt and a good grind of pepper and mix the dressing together with a fork or whisk until it is combined well.
Put your peppers in the oven to cook for 10-15 mins, until slightly charred and soft.
Pour a good glug of oil in a frying pan on medium-high heat. Once the oil is hot (be brave and let it get hot before you add the batter), spoon in separate tablespoons of the batter (we made three fritters per person but you might have a bit of batter left over - so just make a couple more for next day's lunch!). Tip: Allow plenty of room between each one so they can spread out a little.
Cook the fritters for 5 mins, before turning over to cook for 3-4 mins on the other side. Tip: Watch out for any spitting oil and add some more oil to your pan if it gets a bit dry. Once cooked, remove to a plate covered in kitchen towel (to soak up the oil). If you have more batter, then repeat the process until all the batter has been used up.
Add the fennel top leaves to the bowl with your dressing and toss together.
Serve the fritters with the salad and balsamic peppers on the side. Add a dollop of garlic mayonnaise and enjoy!
