Courgette, Carrot and Fennel FrittersApril 10, 2007
Inspired by my Abel & Cole organic vegetable box, now delivered once a week for convenience and eco-ness. All ingredients are 100% organic.
Recipe for Courgette, Carrot and Fennel Fritters
2 spring onions
1 fennel bulb
salt & pepper
butter & olive oil for frying
Preheat the oven to 180. Grate the carrots, courgettes and fennel into a bowl, then chop the spring onions and add them. Season with salt and pepper. Mix all the ingredients together, then stir in the beaten eggs until everything is well blended. Shape all the fritters into 3 inch patties and put to one side on a plate. Heat up a frying pan, adding a little oil and butter, and then fry the fritters in batches on both sides. Be careful when you first put them in the pan, as they might be a little delicate. Once the egg is cooked a little the fritters will be able to hold their shape. As each batch is cooked, keep them warm in the oven until all fritters are ready.
Serve with green salad and houmous.
©2007 Katheryn Rice