I just love lazy Sunday brunches and all the gorgeous food that comes with it. At Foodie Babe HQ food must always:
- be healthy
- excite our palates
- look delicious
- use fresh produce.
Playing around, I've created "Courgette, feta and dill fritters". You can make these any size you like. They're great hot or cold, so they're the perfect finger food for Foodie Babe's of all shapes and sizes. Great lunchbox fillers too.
Here's the recipe, so you can whip them up yourself. If you do, I'd love to see your creations, take a pic, post it on instagram and don't forget to tag @foodiebabenz
COURGETTE, FETA & DILL FRITTERS
Makes 8 large fritters or 16 small fritters/Preparation time: 15 minutes plus 30 minutes draining time/Cooking time: 10 minutes
4 courgettes, grated
1 teaspoon sea salt
100g feta (I like to use buffalo feta)
2 tablespoons dill, finely chopped (or use any other fresh herb you have on hand eg: parsley, mint, chives)
1/2 cup flour (I like to use Kialla Pure Organic unbleached flour)
1/2 teaspoon baking powder
2 eggs, lightly beaten
oil, for frying ( I prefer coconut oil for high heat cooking, as it doesn't oxidise)
To serve: beetroot chutney and salad of choice (avocado, rocket, tomato, capsicum, cucumber) with a drizzle of olive oil and balsamic vinegar
Grate the courgette and place in a colander with the salt and leave to sit for 30 minutes.
When the 30 minutes is up, place the grated courgette into a clean and dry teatowel, close it up, twist & squeeze out all the excess liquid (don't rinse the courgette with water)
Put the courgette, feta and fresh herbs into a large bowl.
In the same bowl, sift the flour and baking powder, then add the eggs.
Mix well - the fritter batter will be quite thick
Heat a good amount of oil into a frying pan and in batches, drop large or small spoonfuls of batter into the pan
Cook for 3 minutes on each side.
Serve with beetroot chutney and a yummy side salad.
Happy healthy eating!