Baked courgette fritters with mint yoghurt dip
Golden courgette cakes baked not fried, with a cool lemony mint dip.
- Time40 min
- LevelEasy
- Costabout £0.65 a head
- Oven200°C (180°C fan)
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan). Line a large tray with baking paper and spray it with low fat cooking spray.
- 2
Put the grated courgette in a clean tea towel and squeeze out as much water as you can. This stops soggy fritters.
- 3
Mix the courgette with the eggs, flour, spring onions, oregano, salt and lemon zest.
- 4
Drop 12 heaped spoonfuls onto the tray and flatten slightly. Spray the tops lightly.
- 5
Bake for 20 to 25 minutes, turning once, until golden at the edges and firm.
23 min - 6
Stir the yoghurt, mint and lemon juice together and serve alongside the warm fritters.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.