Courgette and dill fritters with creme fraiche
Photo by Babiche Martens
Make the fritters and serve them cold with a topping of salmon and chives. These make for a tasty canape with drinks, or can be made slightly bigger to serve as an entree.
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|1||Spring onion, finely chopped|
|2||Garlic cloves, crushed|
|¼ cup||Dill, chopped|
|¼ cup||Parsley, chopped|
|½ cup||Parmesan cheese, grated|
|2 tbsp||Self raising flour|
|1 to taste||Salt and pepper|
|100 g||Creme fraiche|
|100 g||Smoked salmon|
- Place the grated courgettes in a tea towel and squeeze out the excess juice.
- In a medium-sized bowl combine the courgettes, spring onion, garlic, dill, parsley, parmesan, flour, egg, pepper and salt. Mix well.
- Heat the oil in a frying pan to a medium heat. Place spoonfuls in the pan a few at a time, and cook for 3 or 4 minutes or until they start to bubble. Turn and cook for a further 3 or 4 minutes.
- Serve topped with creme fraiche, smoked salmon and a squeeze of lemon.