These baked courgette fritters are really rather good and make a change from chips. Kids will enjoy preparing the breadcrumb topping and dipping the fritters into the garlic dip. For the roasted ...

Courgette fritters are an easy, cheap and quick vegetarian lunch or dinner. This recipe uses peas and cumin, but you can use whatever vegetables and spices you have. Each serving provides 283 kcal ...

Phil’s using Terry’s freshly-picked produce - which arrived last night from the Rhondda Valley - to whip up courgette fritters with satay sauce and a spicy sesame vegetable salad, both of ...

Store. Once the fritters are cooked, let them cool completely and store them in a food-airtight container for 3-4 days. If you have any leftover zucchini, store it properly in the fridge. Reheat ...

Drop the zucchini mixture by the tablespoonful into the hot oil, taking care not to crowd the pan, and cook the fritters in three or four batches, turning halfway through cooking, until golden ...

Grate zucchini and squeezed all excess water from the flesh. In a large bowl, add the zucchini, spring onions, cheeses, herbs and eggs. Mix well and season with black pepper. Add the flour and mix ...

Add the zucchini and chickpeas to egg mixture and ... Keep warm while you cook the remaining batter — you should make 12 fritters. Serve fritters with a green leaf and tomato salad.