A little while ago I decided to learn how to make these carrot and courgette fritters and I realised for the past ten years (the amount of time I have been living away from home) that I have been missing out big time.
Sweet carrots, crunchy courgettes — who’d have thought these humble veggies could turn into a weeknight dinner superhero? But let’s be real; when it comes down to the dinner time ‘witching hour,’ we’re all just a hoppy bunny or green giant away from a meltdown. This is where carrot and courgette fritters shimmy onto the stage!
Picture this: it’s 5 o’clock, the kids are unleashing their inner wildlings, and you, my friend, are a whisking wizard in the kitchen. You grab a couple of carrots and courgettes, grate them up (watch the knuckles!), and it’s already looking like you’re on the path to victory.
Eggs, a good handful of cheese (because cheese is life), and whatever herbs have managed to survive the kiddos’ grasp in the garden — throw them into the mix. And there’s this fab moment, right? When everything comes together, and the batter is just sitting there in the bowl, full of promise and potential. It’s like a little nudge that says, “You’ve got this!”
Frying them up, the fritters become these golden little disks of joy. The kitchen smells amazing, and you feel like a champ because veggies are getting eaten without a fuss, and you’re not sweating over the stove for hours.
Pro tip? Make extra. They’re like the rebels of the snack world — fabulous hot and just as amazing cold the next day. The kids munch them without a second thought, and they can even make a sneaky appearance in their lunch boxes (if they last that long!).
And there you have it — carrot and courgette fritters, making you feel like a genius in an apron. They’re crispy, they’re tasty, they sneak in those veggies, and they just might buy you a moment of calm before bedtime. It’s a win, wrapped up in a little veggie parcel, and worth a try.
Frittas are not only super easy to make they are double yummy (yes that’s a thing) and even Wilf will eat them. I served them with some plain yogurt and mint which I found a great accompaniment.
Carrot and Courgette Fritter Recipe
To make you will need:
Ingredients
1 medium carrot (peeled)
1 medium courgette
1 small onion
180ml milk (we used soya)
1 egg
75g flour (whole wheat or all-purpose)
1/4 teaspoon black pepper
olive oil
Grate the carrot and courgette and chop the onion.
Mix the vegetables along with the milk, egg, flour and pepper in a mixing bowl.
Add 2 tablespoons of olive oil to a pan on medium heat
Place large spoonfuls of the batter in the heated fry pan, flatten and cook for seven minutes or until golden.
Turn to other side and cook a further seven minutes or until golden. Serve with mint yogurt dip.
Simple, yummy!
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Quick and Easy Veggie Mac N Cheese
The Best Slow Cooker Recipes
River Cottage Baby & Toddler Cookbook