Courgette and Edamame Fritters
Aileen Cox Blundell
Aileen Cox Blundell
Recipe - Beacon Court
Courgette and Edamame Fritters
Prep Time10 Minutes
Servings3
Cook Time10 Minutes
Ingredients
1 courgette grated (squeeze water out)
1 + ½ cups frozen edamame defrosted and mashed
¼ cup plain flour
Handful fresh coriander leaves finely chopped
1 x spring onion finely sliced
1 lemon zest + juice
Black pepper to season
1 egg
Drizzle of Olive oil to fry
⅓ cup yogurt
½ tsp smoked paprika
Juice ½ lemon
Directions
INGREDIENTS
- 1 courgette grated (squeeze water out)
- 1 + ½ cups frozen edamame defrosted and mashed
- ¼ cup plain flour
- Handful fresh coriander leaves finely chopped
- 1 x spring onion finely sliced
- 1 lemon zest + juice
- Black pepper to season
- 1 egg
- Drizzle of Olive oil to fry
For Yogurt Dip:
- ⅓ cup yogurt
- ½ tsp smoked paprika
- Juice ½ lemon
METHOD
- Add all of the ingredients to a large mixing bowl and stir well.
- Heat a little oil in a non-stick frying pan and spoon the mixture into little circles.
- Fry both sides until golden brown.
- To make the yogurt dip, simply mix all the ingredients together in a bowl.
- Serve with a side of fruit to support absorption of iron.
10 minutes
Prep Time
10 minutes
Cook Time
3
Servings
Recipe
INGREDIENTS
- 1 courgette grated (squeeze water out)
- 1 + ½ cups frozen edamame defrosted and mashed
- ¼ cup plain flour
- Handful fresh coriander leaves finely chopped
- 1 x spring onion finely sliced
- 1 lemon zest + juice
- Black pepper to season
- 1 egg
- Drizzle of Olive oil to fry
For Yogurt Dip:
- ⅓ cup yogurt
- ½ tsp smoked paprika
- Juice ½ lemon
METHOD
- Add all of the ingredients to a large mixing bowl and stir well.
- Heat a little oil in a non-stick frying pan and spoon the mixture into little circles.
- Fry both sides until golden brown.
- To make the yogurt dip, simply mix all the ingredients together in a bowl.
- Serve with a side of fruit to support absorption of iron.