Sundried tomato and basil fritters
( MAKES 12 )
Photo by Babiche Martens
Cook these summer fritters on the barbecue hotplate when there is a crowd, it’s easier than the frying pan. They also make a great option for vegetarians. Try adding some corn sliced from a fresh corn cob or any other fresh vegetables. I have served them here with roasted vine tomatoes. They make a simple fresh meal served with some sliced ciabatta.
|½||Red onion, chopped finely|
|2 cloves||Garlic, crushed|
|¼ cup||Semi-dried tomatoes, chopped|
|½ cup||Chopped basil|
|¼ cup||Chopped oregano leaves|
|2 tsp||Lemon zest, grated|
|1 cup||Grated parmesan cheese|
|¼ cup||Self raising flour|
|100 g||Ham, chopped, optional|
|2 Tbsp||Oil, for cooking|
- Place the grated courgettes into a clean tea towel and squeeze out the juice.
- Into a large bowl place the courgettes, onion, garlic, tomatoes, basil, oregano, zest, parmesan, flour, eggs and ham if using. Season with salt and pepper. Combine well.
- Heat a little oil in a frying pan. Place heaped tablespoons of mixture into the pan. Cook for 3 or 4 minutes each side until cooked through.
- In a small bowl combine the tahini, yoghurt and lemon juice.
- Serve warm with yoghurt sauce.
More of Angela's fresh, fast summer dishes