Goat's Cheese Fritters
with Charred Courgette Salad
Frittering one's life away is generally considered a bad thing. But we think it sounds rather nice… when the fritters are as delicious as these goat's cheese numbers! They're served on top of a charred courgette salad and finished with walnuts. Just gorgeous!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
3
Spring Onion
1
Goat's Cheese
(Contains Milk)
1
Flat Leaf Parsley
100
Gram Flour
1
Onion Marmalade
1
Courgette
(May contain Celery)
½
Lemon
½
Spiced Honey Mustard
(Contains Mustard)
1
Baby Leaves
25
Walnuts
(Contains Nuts May contain Peanut, Sesame, Nuts)
Not included in your delivery
200
Water
2
Olive Oil
Nutritional information
Utensils
Instructions
Remove the root from the spring onion and thinly slice. Finely chop the parsley (stalks and all). Remove the top and bottom from the courgette and slice into 1cm rounds. Chop the goat's cheese into 2cm chunks.
Put the gram flour in a mixing bowl and pour in the water (amount specified in the ingredient list). Combine well with a whisk (or fork). Add the onion marmalade, spring onion, goat's cheese and parsley. Season with a good pinch of salt and a grind of black pepper. TIP: The mixture should be the consistency of single cream.
Put a frying pan on medium-high heat (no oil). When hot, lay the courgette in the pan. Season with a pinch of salt and a grind of black pepper. Cook for 3-4 mins on each side until charred, then remove to a plate and cover with foil to keep warm. TIP: Cook the courgette in batches so it chars properly, rather than steams.
Pop the (now empty) frying pan back on medium heat and add a good drizzle of oil. Once hot, spoon in well-spaced, heaped tablespoons of the batter (we made three fritters each). Cook for 5 mins. Then turn carefully and cook for 2-3 mins on the other side. TIP: Watch out for spitting oil, but add a little more if the pan gets dry. Once cooked, remove the fritters to a plate covered in kitchen paper (to soak up the oil).
Keep an eye on the fritters, but whilst they're cooking squeeze the lemon juice into a mixing bowl. Whisk in the mustard and olive oil (amount specified in the ingredient list). Add the baby leaves and warm courgettes. Toss together.
Spoon your salad onto plates and serve the goat's cheese fritters on top. To finish, sprinkle over the walnuts. Enjoy!
