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Courgette fritters, roasted tomatoes & eggs
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225g pack Waitrose Pome Dei Moro Tomatoes, halved lengthways
1 clove garlic, thinly sliced
2 tsp vegetable oil
40g self-raising flour
3 Waitrose British Blacktail Free Range Omega 3 Rich Eggs
1-2 tsp hot sauce
20g small capers, drained
200g grated courgette, pressed in a clean tea towel for 5 minutes
1. Preheat grill to medium. Place the tomatoes, cut-side up, on a tray lined with parchment. Mix the garlic and 1 tsp oil, brush over the tomatoes then season. Grill for 8-10 minutes. Turn the grill off and keep warm.
2. In a bowl, whisk together the flour and 1 egg to make a thick batter. Stir in 1 tsp hot sauce, or to taste, 2 tsp capers and the grated courgette, then season. Heat 1 tsp oil in a non-stick pan then add the batter in six spoonfuls. Fry for 2½ minutes on each side, until golden and puffed. Keep warm with the tomatoes.
3. Without adding extra oil, crack the eggs into the frying pan. Add 1-2 tsp water, then cover with a lid and steam for 1½ minutes until the whites are set but the yolk is still runny. Serve with the fritters and tomatoes, scattered with the remaining capers and more hot sauce.
Cook’s tip Add Courgette Spaghetti to a tray and mix with tomatoes, garlic and 2 tsp oil. Grill as above. Toss with cooked pasta, capers, basil and Parmesan.
Typical values per serving:
2 of your 5 a day; a source of fibre.
This recipe was first published in June 2018.