Courgetti fritters with tomato salsa
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
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Prep:20 mins
Cook:15 mins
- Easy
Nutrition per serving
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kcal 168
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fat 9g
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saturates 1g
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carbs 16g
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sugars 3g
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fibre 3g
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protein 5g
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salt 0.2g
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
Method
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, 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.
