By Isla Rechner @islacookscapetown_
Crisp-edged courgette fritters with plenty of golden colour and a light, herb-flecked interior. I mix a spoonful of the herb oil pulp into the batter and serve it with whipped feta, a drizzle of herb oil, blanched baby marrow ribbons and crispy shallots. Fresh, simple and full of spring flavour.
1.Start by making your herb oil, as you need the pulp for the fritters. Fritters Whipped Feta Blanched Marrows To Serve
Ingredients
Instructions
2.Place a small pot of water on medium heat until just over a simmer, have a bowl of ice-cold water ready too.
3.Blanch your herbs in the simmering water for 10-15 seconds and plunge them into the cold water.
4.Drain and dry the herbs thoroughly.
5.Blend with the oil as finely as your blender allows.
6.Strain through a fine sieve or muslin and reserve the pulp for the fritters.
1.Grate courgettes and potatoes and toss with the ½ tsp of salt. Let it sit for 10-15 minutes and squeeze out as much liquid as possible using a cloth or muslin.
2.In a bowl, combine grated vegetables, spring onion, garlic, flour, lemon zest, egg, seasoning and herb pulp. Mix until just combined.
3.Heat oil in a non-stick pan, fry a spoonful of batter for 3 minutes on each side or until crisp and golden. Keep warm in a low oven.
1.Blend feta and yoghurt until smooth.
1.Blanch marrow ribbons in boiling water and plunge into cold water.
2.Drain and toss with lemon juice and olive oil.
1.Spoon a dollop of the whipped feta on the base of the plate.
2.Place the fritters nestled on top, followed by the blanched marrows.
3.Garnish with crispy shallots and drizzle herb oil around the plate.