Jess's Courgette Fritters with Ranch Dressing and Tomato and Peach Salad

by SuperValu

This fun recipe is sure to delight both kids and adults! Super nutritious and bursting with flavours, perfect for a summer evening.

4 people 10 minutes 20 minutes

Ingredients

Fritters:

1 knob Butter for frying
1 handfull Coriander freshly chopped
2 - Courgettes
2 - Eggs fresh free range
125 g Feta Cheese
1 tbsp Mint Leaves freshly chopped
1 tsp Paprika
1 handfull Parsley freshly chopped
1 pinch Salt
120 g Self-Raising Flour
3 - Spring Onions
1 pinch White Pepper

Ranch Dressing:

60 g Buttermilk
1 handfull Chives freshly chopped
1 handfull Dill freshly chopped
1 clove Garlic
0.5 - Lemon juice
2 tbsp Mayonnaise
1 handfull Parsley freshly chopped
120 g Sour Cream
1 pinch White Pepper

Tomato & Peach Salad:

1 handfull Basil Leaves fresh
2 packets Cherry Tomatoes Signature Tastes
0.5 - Lemon juice
1 - Malt Vinegar drizzle
1 - Olive Oil drizzle
1 - Red Onion sliced
2 - peaches

Method

Grate the courgettes on a box cheese grater on the largest side and squeeze out any excess water using a clean tea towel.

Chop the spring onions and mix in a bowl with the crumbled feta, chopped parsley and mint, dried mint, paprika, flour, salt and pepper.

Beat an egg and slowly mix into the bowl. Then incorporate the courgettes.

To make the ranch dressing, combine the sour cream, buttermilk, mayonnaise, garlic, parsley, dill and chives in a food processor. Add the lemon juice and white pepper to taste.

For the salad, chop up the tomatoes and peaches into bitesize chunks. Add to a bowl and top with olive oil, malt vinegar and lemon juice. Pick some fresh basil on top.

Heat a pad of butter in a frying pan. Place large spoonfuls of the mixture into the frying pan and flatten down. Cook the fritters from around 2 minutes or until golden brown and then flip.

Serve the fritters on the peach and tomato salad with a dollop of ranch dressing on top.