Carrot and courgette veggie fritters Carrot and courgette veggie fritters Carrot and courgette veggie fritters

Back at the beginning of April, project garden began. We got the shed delivered, patio laid and then turned our hand to filling our garden with plants. Once we got the first raised bed finished and planted up, I couldn’t wait to turn over even more of our garden to veggies so we got to work expanding our raised bed plot. One of the first things we planted in phase two was a solitary courgette plant. Reading the label it said leave 60cm in all directions. We scoffed – there is no way that this tiny plant with a few leaves would need all that room. How foolish we were. A few months on, we’ve now got a monstrosity that rivals Audrey II

Carrot and courgette veggie fritters Carrot and courgette veggie fritters

Despite it’s massive Jurassic Park looking leaves and flowers, so far it’s only produced enough little courgettes to make one meal. Having said this I’m still really pleased with the outcome so far especially given that the beetroot bolted and the peas have died (except for two pathetic looking pods)! I turned our modest harvest into some light, summery carrot and courgette veggie fritters that we enjoyed in the sunshine last weekend.

Carrot and courgette veggie fritters Carrot and courgette veggie fritters

Carrot and courgette veggie fritters recipe

Ingredients

  • 2 medium courgettes
  • 1 medium carrot
  • 1 small red onion, finely chopped
  • 125g feta cheese, crumbled
  • 1 small handful fresh mint (10-15 leaves), finely chopped
  • 1 small handful of fresh parsley, finely chopped
  • pinch cayenne pepper
  • 1/2 tsp paprika
  • 70g plain flour
  • 2 eggs
  • Olive oil for frying

Method

  1. Coarsely grate the carrot and courgette. Wrap up the grated veg in the middle of two stacked pieces of kitchen roll and squeeze to remove excess moisture.
  2. In a small bowl, combine the grated veg, onion and herbs feta cheese. Stir through the flour to coat everything.
  3. Crack in the eggs and stir until a thick lumpy batter is formed.
  4. Heat a frying pan over a medium flame and add a small amount of olive oil. Spoon in 1-2 tablespoons of the batter and flatten slightly.
  5. Cook for 2-3 minutes each side. Remove to a plate and continue to cook the fritters in batches.

Carrot and courgette veggie fritters

We served our veggie fritters with a Moroccan-style cous cous side salad and enjoyed it out in the sunshine. Even if you don’t have your own supply of home grown veggies, give this quick, easy and healthy lunchtime treat a try! – Gareth.

Don’t forget to Pin this image, so you can try it later:

Carrot and courgette veggie fritters