This is a recipe that I adapted from this beautiful book that I just purchased. While I have not yet spent a great deal of time reading it, I can already tell that it is going to go on my eventual book recommendations list.
The fritters are really as good as they look (they look better in the book than on here, really…) They are quite small however, so I would say that you need 3 to 4 fritters per person. Also, I felt like it lacked a little bit of protein, so I had a hard boiled egg on the side, to add a little more. I think next time, I will try adding sunflower seeds.
Seriously, I think those fritters would make an EXCELLENT afternoon snack with a half cup of low fat cottage cheese. I will definitely give it a try!
450g Courgettes, grated
30g Freshly Grated Parmesan Cheese
2 eggs, beaten
4 tbsp Whole Wheat Flour
Salt and Pepper to taste
Pinch Chili Flakes
– Squeeze the courgettes in a dish towel to remove any excess water, then combine with the Parmesan, eggs, flour, salt and pepper and chilli flakes.
– Heat a splash of olive oil in a frying pan and add 2 tablespoons of the mixture for each fritter.
– Cook three fritters at a time for 2 – 3 minutes on each side, until golden brown, then keep warm while you cook the remaining fritters.
– Serve warm with a nice green salad
Makes 12 fritters
Nutritional Information (per fritter)
Calories (cal): 45
Total Fat (g): 1.70
Sat. Fat (g): 0.719
Carbs (g): 4.45
Fiber (g): 0.925
Sugar (g): 0.757
Protein (g): 3.04
Sodium (mg): 150.78
Chol. (mg): 37.45
Trans. Fat (g): 0.000