Served with sweet chilli sauce, these courgette and squash fritters are a perfect appetiser will have you wondering why you hated getting your 5-a-day as a child. Packed with flavour, we’re sure you’ll enjoy this speedy, seasonal snack.
Makes around 10 fritters, serving 2-3 people
Ready in 20 minutes
Calories: 230 per 4 fritters
½ butternut squash
50g Plain flour
Handful of fresh basil leaves
1 tsp of salt & pepper
Spray cooking oil
Optional for serving: sweet chilli sauce
Remove seeds from the butternut squash with a spoon and peel outer skin. Then slice courgette in half. Coarsely grate the inside of the courgette and the squash with a grater. Using a food processor would work, too.
Add 1 tsp salt to the courgette and butternut squash and mix in. Then remove as much water as possible from the courgette and squash. You can do this by placing it in a colander and pressing with a spoon, or by wrapping it in a clean dishcloth and squeezing.
Chop basil leaves finely and mix in, add the egg and mix again, then season with salt and pepper. Sieve and add the flour into your mixture, enough so that the mixture is no longer wet and mix well.
Heat the spray oil in a frying pan over medium-high heat. Then drop handfuls of the mixture into the oil and flatten with your spatula. Let them fry on one side for 2 and 1/2-3 minutes, then flip and fry for another 2 minutes. Remove from pan and place them on a paper towel to drain. Repeat until you’ve used all of the batter.
Serve immediately, with sweet chilli sauce for dipping.
If you want to turn this appetiser into a yummy main course, add a bed of salad leaves, cucumber, tomato, feta cheese and pine nuts for an under 500 calories meal.