2 large courgettes (zucchini), washed and trimmed
10 ml (2 tsp) salt
75 g (3 oz) 3/4 cup flour
2 eggs
30 ml (2 tbsp) single (light) cream
50 g (2 oz) 4 tbsp shredded fresh sorrel
4 spring onions (scallions) , chopped
30 ml (2 tbsp) milk
Pepper
Oil for frying
10 ml (2 tsp) salt
75 g (3 oz) 3/4 cup flour
2 eggs
30 ml (2 tbsp) single (light) cream
50 g (2 oz) 4 tbsp shredded fresh sorrel
4 spring onions (scallions) , chopped
30 ml (2 tbsp) milk
Pepper
Oil for frying
method
1. Grate the courgettes (zucchini) and place them in a bowl. Sprinkle with salt and leave to stand for 30 minutes.
2. Squeeze out the moisture from the courgettes and drain on kitchen paper.
3. Beat the flour, eggs and cream together and stir in the courgettes, sorrel and spring onions.
4. Thin with a little milk to obtain the consistency of thick cream. Season with the pepper.
5. Heat the oil and drop tablespoons of the batter into the pan. Cook for 4 minutes, turning once until the fritters are golden.
Serve hot.
2. Squeeze out the moisture from the courgettes and drain on kitchen paper.
3. Beat the flour, eggs and cream together and stir in the courgettes, sorrel and spring onions.
4. Thin with a little milk to obtain the consistency of thick cream. Season with the pepper.
5. Heat the oil and drop tablespoons of the batter into the pan. Cook for 4 minutes, turning once until the fritters are golden.
Serve hot.
serving amount
serves 6
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