The perfect way to use up a glut of courgettes from the garden. These courgette fritter flatbreads are a spicy, fresh alternative to a lunchtime sandwich. (Serves 3 – Total Cost: £4.00!)
For the Courgette Fritters:
- 1 medium courgette, sliced into strips 4 cms long, 1/2cm thick
- Zest 1 lemon
- 50g plain flour
- 50g cornflour
- 1/2 tsp baking powder
- 200 ml ice cold water
- Enough oil to cover base of small frying pan
For the Flatbreads:
- 6 flatbread
- 1 roasted red pepper, sliced.
- Small bunch coriander, chopped
- 3 spring onions, chopped
- 3 tbsp chilli jam or chilli sauce
- 1 tbsp of alioli or garlic mayo (optional)
- Pour oil in pan and heat on medium heat.
- Add flours, zest of lemon and baking powder to large bowl and mix together.
- Gradually whisk in water until mixture is consistency of cake batter. If batter reaches correct consistency before all water is added, dispose of excess water.
- Test if your oil is heated by adding small drop of batter to pan. If it starts to sizzle and fry, it is ready. Coat courgette slices in batter and add to hot pan. Do not overfill, ensure there is space between each courgette fritter.
- Fry each fritter for 2 mins each side, or until both sides are golden brown. Remove batch from pan and pat dry with kitchen roll. Repeat until all fritters are cooked.
- Layer each flatbread with 2-3 slices of red pepper, pinch of coriander and green and white ends of spring onion.
- Stack two fritters in the centre of flatbread, then spoon 2 tsp of chilli jam and 1 tsp of alioli if using.
Courtesy of Abi McMahon!