What do you do when you get back home after a long, torturous day? Well, I cook. Yes, I cook for a living, but when I get home, I get to cook the food that I really like, like these fritters. Veggies packed, fluffy, super tasty and perfect for summer!
Super easy to do as well! Hope you like them as much as I do.
So let’s get started!
List of Ingredients
For the fritters:
courgettes, 4 (about 600gr)
salt, 2tsp
basil, 10gr
parmesan, 100gr
eggs, 2
panko, 40gr
vegetable oil, to cover the pan
For the yoghurt:
greek yoghurt, 200gr
basil, 10gr
garlic, 1 small clove (4-5gr)
olive oil, 1 tbsp
Servings
3 people, as a main
Method
First off grate your courgettes and drizzle them with the salt. Mix well to evenly distribute and leave aside for about 20-30minutes.
In the meantime finely chop the basil, pour 10gr on the yoghurt, add grated garlic and the olive oil and mix to combine. Also, grate the parmesan and add it to a bowl with the eggs, the panko and the basil.
Once the courgettes have finished resting, roll them in a towel and squeeze as much of the liquid out as possible. Add them to the bowl with the rest of the ingredients and mix well.
Heat up a non stick pan with the oil, and once hot, pour a spoon of the mixture and cook for 3-4 minutes per side, or until nicely browned.
Drain them of the excess oil on a couple of paper towels and serve with a generous dollop of yoghurt and some fresh herbs as garnish (coriander works exceptionally well in this case).
BON APPÉTIT!!!