Recipe Of The Week: Courgette Fritters with Goat’s Cheese

Enjoy these delicious gluten-free Courgette Fritters as a veggie side to any main meal or serve with warm goat’s cheese as a light lunch with friends. They’re light and fluffy and much easier to make than you might imagine!

Making these Courgette Fritters, you’ll need…

• 4 medium courgettes, grated or chopped in a food processor
• 4 spring onions, finely chopped
• 3 eggs, beaten
• 1 tsp Oregano
• 1/2 tsp baking powder
• 2 tbsp quinoa flour
• Salt & Pepper to season
• Olive Oil for frying

Here’s how….

Grate the courgettes (or chop in a food processor), sprinkle with salt and leave to drain in a colander for approximately 30mins.  This will ensure the courgettes are not too watery. Squeeze in between kitchen towel to dry and remove any excess water.

In a bowl, combine all the ingredients and mix well. Season to taste.

In a non-stick frying pan, heat a little olive oil, taking care not to allow the oil to smoke. Spoon dollops of the courgette mixture and flatten carefully. Cook for 2 mins over a gentle heat and flip with a large spatula to brown the other side for a further 2 mins, taking care not to break the fritter.

Serving suggestion: Slice Goat’s cheese into thick discs and and lightly fry on both sides. Serve each fritter on a bed of dressed rocket with goat’s cheese on top.

Tip:

Making any flour is easy with a powerful blender such as a Thermomix, Vitamix or Nutribullet. Blend to a fine consistency and store any extra in a jar for later use

Variations:

• Add cubes of feta cheese or 2 tablespoons grated parmesan into the batter mixture
• Add chopped fresh herbs instead of dried herbs; eg a small bunch of dill, thyme or mint
• Replace the quinoa flour with oat flour

Nutritional Nugget:

Using quinoa and eggs to bind the fritters boosts the protein and fibre, making them an ideal ingredient to help you feel fuller for longer. It also means that the meal is gluten free, which even if you are not allergic to gluten, reduces the gluten burden and therefore reduces the risk of developing digestive issues through over-exposure.

May Simpkin is a BANT registered Nutritional Therapist with a Masters Science degree in Personalised Nutrition. She is an experienced clinician and Head of Wellbeing at Grace Belgravia, London., as well as Chair of the Continual Professional Committee at BANT, the British Association for Applied Nutrition and Nutritional Therapy . She is also registered with IFM, The Institute for Functional Medicine and a member of the RSM, The Royal Society of Medicine.

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