Light and crispy, here’s a new way to enjoy a glut of courgettes and eggs. Make a batch and have them for a handy packed lunch or breakfast (or both!)
1 fritter with sauce
A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.
Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.
Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!
In a heavy based frying pan, over a medium heat, fry courgette and garlic with a glug of oil, for 3 minutes until softened. Transfer to a mixing bowl and allow to cool.
While the mixture cools, make your sauce. Add the chilli, mint, garlic and vinegar to a pan, cook over a medium heat until the vinegar has reduced to about a tablespoon. Take off the heat, mix in yoghurt, and season with salt and pepper. Set aside.
Mix the egg yolks, coconut flour, parmesan, lemon zest and herbs into the courgette and season with salt and pepper.
In a separate bowl, whisk the egg whites to soft peaks and gently fold into the courgette mixture.
Heat a knob of butter and glug of oil in a frying pan over a medium heat. Spoon the mixture onto the pan, about 2 tablespoons per fritter. Fry for 3–5 minutes on each side until golden. Transfer to a warm serving plate and continue to cook more fritters until the batter is used up.
Serve the fritters with a dollop of sauce and enjoy for breakfast, lunch or dinner—these are all rounders and perfect for make-ahead packed lunches.