85g self-raising flour (wholemeal/white)
1/2 tsp baking powder
1 large egg
A pinch of black pepper
1 clove of garlic, crushed
1 small carrot, peeled and grated (approx. 45g)
1/2 medium courgette (zucchini), grated (approx. 70g)
55g grated cheddar
1 tbsp sunflower oil
Stir the flour, baking powder, egg, milk, black pepper and garlic to a thick paste. Add the carrot, courgette and cheddar, stir well and set aside for 5 minutes.
Meanwhile heat the oil in a large frying pan on a low heat. Transfer a heaped tablespoon of the mixture into the pan, then repeat until you have four spoonfuls gently frying, well spaced.
After 2 minutes use a slice to flip and fry each fritter on the other side for 2 more minutes. (You can squash the fritters gently to speed the process up at this point.) Remove from the pan and drain on kitchen roll, then repeat with the rest of the mixture. Serve warm as finger food with or without dips.
NB: These keep in the fridge for 3 days, well wrapped. Re-heat in a preheated oven at 180C/gas mark 4 for 5 minutes before serving.
If you fancy making these for breakfast weigh out the flour and baking powder in one bowl and the grated ingredients in another (refrigerated) the night before. Then you’e only 10 minutes away from these moreish little morsels.
Recipe from Recipes From a Normal Mum, published under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported license.