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Courgette Fritters

Courgette Fritters

Rating
4rating out of 5

(233 reviews from our customers)

Prep Time

45 min

Cuisine

Fusion

We’ve remixed the classic potato fritter by adding seasonal courgette and a fresh side salad. The sweet beetroot and tangy feta make it a feast.

Prep Time

45 min

Cuisine

Fusion

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Little-gem-lettuce
1 Little gem lettuce
cooked-beetrot-4
250g Cooked beetroot
Egg
1 British free range Egg †
Spring-onion
3 Spring onions
Dijon-mustard
1 tbsp Dijon mustard †
Mozzarella-ball
125g fresh mozzarella †
Courgette
1 courgette
Potatoes
400g Potatoes
honey-pot
1 honey pot (28g)
You Will Need
Flour

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 little gem lettuce
  • 250g cooked beetroot
  • 1 British free-range egg<span class="strong">†</span>
  • 1 spring onion
  • 1 tbsp Dijon mustard<span class="strong">†</span>
  • 1 mozzarella ball (125g)<span class="strong">†</span>
  • 1 courgette
  • 400g potatoes
  • 1 honey pot (25g)
Typical Values per 100g per serving
Energy 336 kJ
80 kcal
2061 kJ
490 kcal
Fat
of which saturates
2.6 g
1.4 g
15.9 g
8.4 g
Carbohydrate
of which sugars
10.7 g
4.1 g
65.4 g
25.3 g
Fibre 1.1 g 6.5 g
Protein 4.1 g 24.9 g
Salt 0.21 g 1.28 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 little gem lettuce
little gem lettuce
250g cooked beetroot
cooked beetroot
1 British free-range egg
egg
1 spring onion
spring onion
1 tbsp Dijon mustard
water, mustard seeds, spirit vinegar, salt, potassium metabisulphite (sulphites), citric acid
1 mozzarella ball (125g)
pasteurised cows milk, salt, microbial rennet, citric acid
1 courgette
courgette
400g potatoes
potato
1 honey pot (25g)
blossom honey
Allergens
  • Allergens highlighted by † (egg, mustard, sulphites, milk)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Courgette Fritters

Peel the potatoes and slice the spring onions finely

Remove the top(s) of the courgette(s)

Grate the peeled potatoes and the courgette(s) into a strainer

Add 2/3 of the spring onion and reserve the rest for step 8

2 Courgette Fritters

Place the strainer over or inside a large bowl

Tip: Ensure that the strainer rests above the bottom of the bowl so the unwanted liquid has a place to go

Sprinkle 2-3 tsp of salt over the mixture, mix well, and set aside until step 4

3 Courgette Fritters

Meanwhile, chop the beetroot into bite-size pieces

Remove the end(s) of the little gem(s), then tear the little gem and mozzarella into bite-size pieces

Place the beetroot, mozzarella and little gem in a salad bowl and set aside until ready to serve

4 Courgette Fritters

Squeeze the excess liquid out from the potato-courgette mixture, drain, and reserve the bowl

Transfer the drained mixture into the reserved bowl and break the egg(s) into the mixture

Add 30g (60g) of flour

Season to your taste with salt and pepper and mix well

5 Courgette Fritters

Place a wide-base pan (preferably non-stick) on a high heat and add 2-3 tbsp of vegetable oil

Once the oil is hot, drop large spoonfuls of the mixture into the pan

Spread each dollop to approx. 10cm diameter

Cook for 3 min on each side or until golden and cooked through

6 Courgette Fritters

Remove the fritters from the pan and place on kitchen roll on a wire rack to drain off the excess oil

Tip: Alternatively, just use kitchen roll on a plate, but don't leave them too long or else they can get soggy

Repeat the process until the whole mixture is used up

7 Courgette Fritters

Add the honey and mustard into a small bowl and whisk into a dressing

Season with salt and pepper to your taste

Tip: Try making the dressing by adding the ingredients into an old jam jar. Shake well to combine and serve!

8

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Drizzle the dressing over the salad and mix well

Plate the fritters, together with the salad

Garnish with the remaining spring onion and enjoy!

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