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Spinach and courgette fritters  | Daily Mail Online

Spinach and courgette fritters

Spinach and courgette fritters 


  • 750g grated courgette (about 4 courgettes)
  • 60g finely chopped spinach
  • 8g mint leaves, shredded
  • 5 large eggs
  • 90g ground almonds
  • 40g finely grated parmesan
  • 50g white chia seeds
  • sea salt and cracked black pepper
  • extra virgin olive oil, for cooking

Place the courgettes between sheets of absorbent kitchen paper and press to remove any excess moisture.

Place the courgettes, spinach, mint, eggs, ground almonds, parmesan, chia seeds, salt and pepper in a large bowl and mix to combine. Allow to stand for 20-30 minutes.

Heat an 18cm-20cm nonstick frying pan over medium-low heat. Add a little oil and 120ml of the fritter mixture. Spread the mixture thinly to cover the base of the pan. Cook for 6-8 minutes each side or until golden. Remove the fritter from the pan and place on a sheet of nonstick baking paper. Repeat with the remaining mixture, adding more oil as necessary, to make 8 fritters.

COOK’S NOTES The secret to turning these crispy fritters is to let them cook for the full 6 minutes on each side – don’t be tempted to flip too early! You can wrap any leftover fritters and keep them in the fridge. When ready to use, cover and warm them slightly in the oven. In the book you’ll find super-fresh meal ideas that use these crispy fritters as a base, including the pancakes (right).



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