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Courgette and Carrot fritters with chargrilled vegetable dip

Courgette and Carrot fritters

Courgette and Carrot fritters with a chargrilled vegetable dip

This was a snack that came out of using what was left in the fridge before grocery shop day. The left over chargrilled vegetables from the Prawn and Chargrilled vegetable stew, gave a lovely smoky flavour to the dip, but can be left out for a straightforward warm tomato dip.

Quick, tasty and healthy…win, win, win!

Courgette and Carrot fritters with a chargrilled vegetable dip

Ingredients:

For the Courgette and carrot fritters

  • 1 onions, finely chopped
  • 2 courgettes, grated
  • 1 carrot, grated
  • 2 eggs
  • 100mls almond milk
  • 2 tbs buckwheat flour
  • 1 tbs chopped basil
  • 1 tsp italian seasoning
  • 0.5 tbs chopped parsely
  • salt to taste
  • freshly ground black pepper
  • 2 tbs olive oil, for frying

For the Chargrilled Vegetable Dip

  • 1 onion, chopped
  • 1 tbs Olive oil
  • 0.5 tbs minced garlic
  • 3 tbs left over chargrilled vegetables (chopped aubergine, red and green peppers, cherry tomatoes)
  • 100 g tomato, chopped
  • 0.5 tbs italian seasoning
  • 1 tsp sweet paprika
  • 0.5 tsp chilli powder
  • 200 mls stock
  • 1 bay leaf
  • salt
  • freshly ground black pepper

Directions:

For the Dip:

  1. Fry the onion in the olive oil over a medium heat until softened and beginning to caramelize
  2. Add the minced garlic and chargrilled vegetables cook for another minute or two (do not allow the garlic to burn)
  3. Stir in the tomato and seasoning
  4. Pour over the stock, add the bay leaf, cover and simmer for 20 minutes
  5. Turn up the heat, and reduce down till the sauce is think
  6. Remove the bay leaf, and blitz with a handheld blender to a chunky sauce

For the fritters:

  1. While the sauce is simmering, mix all the wet ingredients (except the almond milk) for the fritters in a large bowl
  2. Stir in the herbs and flour. A thick batter should form
  3. Slowly stir in the almond milk until the right batter consistency is formed for fritters (thick enough to spoon – not too runny)
  4. Season the batter
  5. Heat the oil in a pan over a medium-high heat
  6. Drop spoonfuls of the batter into the pan and cook until golden brown underneath
  7. Flip over and cook on the other side
  8. Place on a plate covered in kitchen paper while you cook the rest of the fritters
  9. Serve immediately, with chopped chives and the chargrilled vegetable dip.
  10. Enjoy!
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