Sundried Tomato and Courgette Fritters
By OcadoLife
Published on 14 August 2024
“These crispy little Sundried Tomato and Courgette Fritters are a moreish way to kick off a meal,” says cook and author of Tucking In, Sophie Wyburd. “With sweet pops of sundried tomato and garlicky tzatziki, they’re real crowd pleasers and very low effort – as well as being low cost. You can make the batter and tzatziki in advance and keep it chilled.” Time and servings
27 minsTotal time
6Servings
15 minsPrep time
12 minsCooking time
Ingredients
- 1 courgette, grated
- 1 (280g) jar sundried tomatoes, drained and finely chopped
- 3 salad onions, finely sliced
- 15g flat-leaf parsley, finely chopped
- 2 tsp salt, plus extra to taste
- 150g self-raising flour
- 1 cucumber, coarsely grated
- 250g plain yoghurt
- 1 garlic clove, crushed or grated
- 1 tsp dried mint
- 4 tbsp olive oil
- 6 lemon wedges, for squeezing
Method
Step 1
Wrap the courgette in a clean tea towel and wring out as much liquid as you can. Tip it into a mixing bowl with the tomatoes, salad onions and parsley. Add 1 tsp salt and the flour; leave to stand for 30 mins.Step 2
Meanwhile, make the tzatziki. Put the cucumber in a sieve over a bowl. Sprinkle with the remaining 1 tsp salt; leave to drain for 20 mins. Give it a final squeeze to ensure all the liquid has drained, then put in a bowl with the yoghurt, garlic and mint. Mix well and season to taste with salt.Step 3
Heat 2 tbsp oil in a large frying pan over a medium heat. Cook the fritters in batches of 6, using 2 tbsp batter to form each fritter and frying for 3 mins on each side or until golden. Remove to a plate lined with kitchen paper to drain. Repeat with the remaining oil and batter to give 12 fritters.Step 4
Serve the fritters on a platter with the tzatziki and lemon wedges. The tzatziki will keep chilled in a sealed container for 2 days. You can freeze leftover fritters for up to 1 month. Reheat from frozen in the oven at 200°C/180°C fan/gas 6.Step 5
Recipe Tip: Allow extra time for standing.