Best Courgette Fritters With Tomato Feta Salsa Recipes

COURGETTI FRITTERS WITH TOMATO SALSA

Courgetti fritters with tomato salsa image

Make snacking exciting and swap your chips and dips for these cumin-spiced fritters with zingy tomato salsa. They're easy to make and are great for sharing

Provided by Sophie Godwin - Cookery writer

Categories Lunch, Snack

Time 35m

Yield serves 6, as a snack

Number Of Ingredients 12

Ingredients

300g pack of room temperature, ripe vine cherry tomatoes , chopped
1 small pack of coriander , leaves and stalks chopped (save stalks for the fritters)
zest and juice of 1 lime (save zest for the fritters)
1 green chilli , finely chopped, deseeded, if you like
1 garlic clove , crushed
2 tbsp extra virgin olive oil
3 courgettes (about 500g), ends trimmed and spiralized into thin noodles
3 spring onions , thinly sliced
1 tsp ground cumin
100g self-raising flour
1 large egg , beaten
2 tbsp olive oil , for frying

Steps:

Combine all the salsa ingredients together in a bowl and season with salt and pepper then set aside to let the flavour develop.
In a separate large bowl, mix together the spiralized courgette, spring onions, coriander stalks, lime zest, cumin and flour (you may need to cut some of the longer courgetti in half). Stir in the beaten egg and season with salt and black pepper.
Working in 2 batches, heat half the oil in a non-stick frying pan over a medium heat. Shape the fritters with your hands then then fry for 2-3 mins on each side until golden. Serve warm with the tomato salsa.

Nutrition Facts : Calories 168 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium

COURGETTE FRITTERS WITH TOMATO & FETA SALSA

COURGETTE FRITTERS WITH TOMATO & FETA SALSA image

Categories Vegetable Low Cal

Yield 2 servings

Number Of Ingredients 12

Ingredients

1/2 large red chilli , finely chopped
60g self-raising flour
1/2 red onion (peeled and finely chopped)
1 large eggg
1/2 tsp cumin seeds
2 small courgettes (grated)
2 tbsp olive oil for frying
SALAD
60g cherry tomatoes quartered)
50g crumbled feta
handful of mint leaves
juice of ½ a lemon

Steps:

Mix the courgette, onion, spices, flour and egg together. Season. Heat 1 tbsp oil in a non-stick frying pan, drop in heaped tbsps of batter. Cook, in batches, for 2-3 minutes each side or until golden and cooked through. Serve with the tomato and feta salsa. 344 kcalories, protein 13g, carbohydrate 28.5g, fat 20.6 g, saturated fat 5.8g, fibre 2.3g, salt 1.33g

GREEK TOMATO FETA FRITTERS (DOMATOKEFTETHES)

Greek Tomato Feta Fritters (Domatokeftethes) image

I'm showing you my take on domatokeftethes. These are incredibly delicious, versatile, and inexpensive, and they make a perfect summertime appetizer. Serve with freshly squeezed lemon, tzatziki sauce, or just plain Greek yogurt seasoned with raw minced garlic and lemon juice to taste.

Provided by Chef John

Categories Greek Appetizers

Time 1h5m

Yield 4

Number Of Ingredients 15

Ingredients

2 cups diced fresh tomatoes with juices
½ cup packed grated zucchini
⅓ cup sliced green onions
2 teaspoons kosher salt, or to taste
1 teaspoon white sugar
½ teaspoon freshly ground black pepper
¼ teaspoon dried oregano
1 pinch cayenne pepper
¼ cup chopped fresh Italian parsley
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh basil
3 ounces feta cheese, crumbled
¾ cup all-purpose flour, or more as needed
¾ teaspoon baking powder
vegetable oil for frying

Steps:

Stir together tomatoes, zucchini, green onions, kosher salt, sugar, black pepper, oregano, and cayenne in a bowl to combine.
Let sit for 15 minutes for the sugar and salt to draw out liquids from the vegetables.
Stir the tomato mixture; add parsley, mint, and basil. Crumble in feta cheese. Add flour and baking powder; mix with a spoon until combined. Batter should be relatively loose but will hold its shape on a spoon. If too loose, add more flour; if too dry, add some water until desired consistency is reached.
Wrap the bowl in plastic wrap and let chill in the refrigerator for at least 30 minutes.
Heat 1 inch of vegetable oil in a frying pan over medium-high heat to 350 degrees F (175 degrees C), or use a deep fryer.
Place heaping tablespoonfuls of batter in the hot oil; reduce heat to medium. Fry until golden brown and cooked through, 2 to 3 minutes per side. Flip once more and fry for an additional 30 seconds, if desired. Serve warm or at room temperature.

Nutrition Facts : Calories 170.4 calories, Carbohydrate 25.3 g, Cholesterol 18.9 mg, Fat 5.1 g, Fiber 2.4 g, Protein 6.8 g, SaturatedFat 3.3 g, Sodium 1298.9 mg