Thursday, 7 June 2012

Courgette fritter with smoked salmon

I have done this starter twice now for lots of people and it has received loads of compliments. It's really summery, even though I think our summer came and went in a week, however if it does decide to come back, feed it to your friends.
The courgette, chilli and mint create a really fresh taste and mixed with a bite of smoked salmon and sour cream yum yum yum!

serves 4

3 courgettes grated
1 egg
25g Plain flour
Zest of 1 lemon
1 red chilli deseeded and finely chopped
Bunch of mint, leaves picked and sliced
Pinch of oregano
olive oil

Smoked salmon
Soured cream

Grate the courgette or if your lucky and have a magimix stick it through the grater setting. Lay the grated courgette down on a clean tea towel to absorb any moisture that comes out.
Then get together the rest of the ingredients and place in a big bowl.
Crack the egg into a bowl and beat till mixed then slowly beat in the flour till its a batter, no problem if there are a few lumps.
Mix the courgette in with everything and add the batter with plenty of seasoning.
Heat up a frying pan to medium to high heat with a drizzle of olive oil, when hot make a ball of fritter and squeeze out any liquid and place in the pan, using a spatula quash it down so it's about the thickness of 2 pound coins, cook until golden brown and then flip to other side and cook. Do this to all of them and when ready place on a baking tray lined with baking paper.
They are delicious served cold but you could do them hot too.
To serve, dress some salad leaves with olive oil, lemon juice salt and pepper and place on top of the fritter. Then place the smoked salmon on top with a dollop of soured cream and a wedge of lemon.

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