100g grated or crumbled cheese (Parmesan, Cheddar, feta and goat’s cheese all work well here)
Handful of pitted olives, halved, optional
300ml milk
Oil, for frying (ideally olive but use what you can afford)
Tomatoes, mushrooms and/or avocado, to serve
Veg Portions / Serving:
1
Share:
Whether you are looking to use up some slightly sad-looking courgettes to save them from the bin, or in need of a way to tempt the kids when it comes to eating courgette, give these easy, affordable, delicious fritters a go, you may be pleasantly surprised! Just as great for breakfast (make ahead the night before and simply microwave or toast for a few seconds to save time in the morning) as cold in lunchboxes or even stacked high with some more veggies and a little cooked meat or butter for a cheap & easy midweek “brinner”!
Method:
Whisk the flour and baking powder together in a large bowl. Beat the eggs and add to the flour with the milk, whisking until it makes a smooth batter. Grate the courgettes and add to the batter with the cheese and olives (if using).
Fry the batter in olive oil in a frying pan set over medium heat, using about 2-3 tbsp of batter for each pancake. Flip when bubbles start to appear on the top of the pancake batter (about 1-2 mins). Cook for another 1-2 mins on the other side until cooked through, then repeat with remaining batter. Serve hot with sliced tomatoes, cooked mushrooms and/or mashed avocado.
Claire Wright
Communications Manager: After leaving Exeter University with a degree in English Literature, Claire worked in various fields ranging from youth work and charities to publishing, before starting up a food-focused website when her first child was born. After being asked to project manage the publication of Veg Power's Crowdfunder book, Claire came on board as a fully-fledged team member in 2018 to take on the role of Communications Manager, looking after Veg Power's website and social media platforms.
