Tulip's Kitchen: Courgette Fritters with Homemade Salsa

Sunday, 18 July 2010

Courgette Fritters with Homemade Salsa

This is a great lunch dish, totally IPD friendly if you watch the quantity of salsa you have with it, uncooked ones freeze really well and they taste just as good cold the next day! This recipe came originally from Katie1980 in the IPD forum. (I've made a few changes as yer do!!!)

Sizzling in the Skillet

The salsa recipe using tinned tomatoes can be found by clicking here or if you'd prefer a fresh salsa like the one I use at my Pampered Chef shows click here

Served with homemade salas

Grate a courgette taking the seedy middle bit, leave the skin on as all the flavour and goodness is in the skin. (This makes your fritters too soggy). I use the Pampered Chef rotary grater for this little job. Squeeze out as much water as you can before adding to the (Pampered Chef Batter) bowl.
Add 2 eggs, a small green chilli finely chopped (yep you've guessed it, in the Pampered Chef food chopper, well it makes sense, you don't want to get chilli all over your fingers!!!) a heaped table spoon of ground almonds and a dash of cream in a bowl.
Crumble in some feta (or grate it using the said rotary grater) You can use any cheese, goats cheese is good as is parmasan.
Shape fritters and chill for 30 mins (if you have the time) I shaped mine using the Pampered Chef Ice Cream Sandwich Maker - sadly no longer available but fab for making burgers and burger shaped things like this!
Fry your fritters in a little oil until golden, flip and cook otherside.
I stand my cooked fritters on a cooling rack for a minute or two before serving, the left overs are kept on there until they are completely cooled. This keeps them from going soggy.

Light, Fresh & Fluffy

Karen says:-

"They are great for breakfast, nice with a tomato salsa, good with salad, very portable. And so easy and instant!"

Tulip says:- "She's spot on, the were easy to make, great hot with a salsa, loved them cold for a quick on the run breakfast and very portable, I scoffed mine in the car while stuck in traffic! Well a girl has got to eat!!!

1 comment:

Heatherfeather said...: These fritters looks fantastic!; 18 July 2010 at 14:35

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This started out as a place for all those recipes on scraps of paper...

...the photocopies, my barbie folder, the crumpled napkins, the hastily scribbled notes, you know the sort of thing! But it has turned into so much more!
I now show all my pampered chef recipes, along with all my wheat free, IPD (Idiot Proof Diet) recipes along with anything I find off the IPD forum. I've even cooked up recipes for others as they'd like to see the dish made before attempting it. I'm open to suggestions but please remember that this was started as a personal project, I'm not a photographer, I don't get paid for it, its just for fun!

Feel free let me know if you have any questions or you need a recipe that I haven't posted or indeed any corrections. This is usually done very early in the morning when I've just woke up or very late at night when i should be asleep...you get the picture!!!

There is a 'translate this page' button at the bottom of the page should you need it, although it doesn't include translating my North East slang...sorry :-P

Tulips Fridge Door - What the magnets say...

A balanced diet…A chocolate in each hand
Complaints about this kitchen can cause serious damage to your health
Dull women have immaculate houses
I can’t be creative as well as tidy.
If you haven’t got wrinkles, you haven’t laughed enough.
It’s not alcohol that gives you a hangover, it’s waking up!
I’m smiling because you’re my sister, I’m laughing because there’s nothing you can do about it.
Living life to my husbands credit limit
Many people have eaten in this kitchen and gone on to live healthy lives.

Cooking Tips

* Keep turning pork chops over, don't let the moisture cook out of them. Cook only till pink then let them finish off while resting, this way you won't over cook them.

* To test to see if an egg is fresh, immerse it in a pan of cold, salted water. If it sinks, it's fresh. If it floats, throw it away!!

* Get yourself a bunch of fresh corinader, wash and trim the stems. Dry on paper towels then put in individual freezer snack bags. Freeze. When you need some fresh coriander just get a pack from the freezer, crush or chop and add to your recipe.

* Use a pizza cutter to cut bars or tray bakes into nice, smooth squares.

* To keep cauliflower white while cooking - add a little milk to the water.

* Microwave a lemon for 15 seconds and double the juice you get before squeezing.

* To remove egg shells from a batter, use the remaining shell to attract the piece.

* If you need only 1/2 an onion, save the root half. It will last longer.

* One pound of all purpose flour is the equivalent to 4 cups.

* When using rice, remember that 1 cup of uncooked long-grain white rice makes 3 cups cooked.