Versatile fritters
Matt Tebbutt made Jack Monroe's simple, anything-goes veggie fritters on Daily Kitchen. You can swap out many of the ingredients for what you have to make a brilliant, healthy snack.
Ingredients
- 1 large courgette, coarsely grated (about 250g/9oz)
- 1 onion, finely chopped
- 2 tbsp chopped fresh coriander (or other fresh or dried herbs)
- 1 egg, lightly beaten
- 75g/2½oz plain or gram flour (approximately 5 heaped tbsp)
To serve
- 3 tbsp yoghurt, crème fraîche or soured cream (dairy-free if required)
- 1 tbsp mint sauce
- salt and freshly ground black pepper
Method
Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray with baking paper.
Mix all the fritter ingredients together in a large bowl until well combined. Season generously with salt and pepper.
Shape the mixture into 8 patties roughly the same size and place on the lined baking tray. Bake for 30 minutes or until cooked through and golden brown.
Meanwhile, mix the yoghurt with the mint sauce and season with salt and pepper.
When the fritters are cooked, leave them on the tray for a few minutes to firm up and cool slightly before serving with the mint yoghurt.
Recipe Tips
You can freeze the fritters and cook them from frozen in the oven at 200C/180C Fan/Gas 6 until cooked through.
Carrots, potatoes and parsnips will also work in place of the courgette – or use a mixture.
In November 2023 this recipe was costed at an average of £4.01 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed.
