Courgette Fritters With Roasted Tomatoes

Perfect as an easy mid-week lunch or healthy snack, add an egg to these courgette fritters for an extra hit of protein.
Serves 2
Total Time
25 Minutes
225g pack of Waitrose pome dei moro tomatoes, halved lengthways
1 garlic clove, thinly sliced
2 tsp of vegetable oil
40g of self-raising flour
3 Waitrose British Blacktail free range omega 3 rich eggs
1-2 tsp of hot sauce
20g small capers, drained
200g grated courgette, pressed in a clean tea towel for 5 minutes
Step 1

Preheat the grill to medium. Place the tomatoes, cut-side up, on a tray lined with parchment. Mix the garlic and 1
tsp of oil, brush over the tomatoes then season. Grill for 8-10 minutes. Turn the grill off and keep warm.

Step 2

In a bowl, whisk together the flour and 1 egg to make a thick batter. Stir in 1 tsp of hot sauce, or to taste, 2 tsp of
capers and the grated courgette, then season.

Step 3

Heat 1 tsp of oil in a non-stick pan then add the batter in 6 spoonfuls.

Step 4

Fry for 2½ minutes on each side, until golden and puffed. Keep warm with the tomatoes.

Step 5

Without adding extra oil, crack the eggs into the frying pan. Add 1-2 tsp of water, then cover with a lid and steam
for 1½ minutes until the whites are set but the yolk is still runny.

Step 6

Serve with the fritters and tomatoes, scattered with the remaining capers and more hot sauce.

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