Sign up to save your podcasts
Or
Share Courgette Fritters with Tomato Salad
Share to email
Share to Facebook
Share to X
Share to email
Share to Facebook
Share to X
Or
Courgette Fritters with Tomato Salad
275g coarsely grated courgette
1 onion finely chopped
2 cloves garlic, minced
1 egg
75g plain flour
75g chickpea flour
1 teaspoon chipotle chilli paste
½ teaspoon seasalt
Oil for cooking
Mix the courgette, onion and garlic with salt. Add the egg, flours and chilli and mix to a batter. Cover the bottom of a frying pan with oil and when medium hot add tablespoons of the batter. Cook for about 2 minutes each side or until golden. Drain on kitchen paper and serve.
You can cook them in batches and keep warm in the oven until all are cooked.
Tomato Salad
350g local tomatoes, halved or larger ones quartered
1 small red onion or 2 shallots finely sliced
150g olives ( I used tinned anchovy stuffed green olives) cut in half
1 teaspoon capers finely chopped
1 tablespoon good balsamic vinegar
50ml good olive oil
Handful basil leaves
Salt and pepper to taste
Place the tomatoes in a bowl and mix in the onion, olives and capers well.Season with salt and pepper. Mix the balsamic with the oil and toss into the mixture with the basil. Leave for 15 minutes before serving.
View all episodes
By BBC Radio Ulster
4.4
4747 ratings
275g coarsely grated courgette
1 onion finely chopped
2 cloves garlic, minced
1 egg
75g plain flour
75g chickpea flour
1 teaspoon chipotle chilli paste
½ teaspoon seasalt
Oil for cooking
Mix the courgette, onion and garlic with salt. Add the egg, flours and chilli and mix to a batter. Cover the bottom of a frying pan with oil and when medium hot add tablespoons of the batter. Cook for about 2 minutes each side or until golden. Drain on kitchen paper and serve.
You can cook them in batches and keep warm in the oven until all are cooked.
Tomato Salad
350g local tomatoes, halved or larger ones quartered
1 small red onion or 2 shallots finely sliced
150g olives ( I used tinned anchovy stuffed green olives) cut in half
1 teaspoon capers finely chopped
1 tablespoon good balsamic vinegar
50ml good olive oil
Handful basil leaves
Salt and pepper to taste
Place the tomatoes in a bowl and mix in the onion, olives and capers well.Season with salt and pepper. Mix the balsamic with the oil and toss into the mixture with the basil. Leave for 15 minutes before serving.
More shows like Cooking with Paula McIntyre
View all
Global News Podcast
7,639 Listeners
Bon Appétit
2,529 Listeners
Ask Penguin
146 Listeners
Newshour
1,046 Listeners
Woman's Hour
379 Listeners
In Our Time
5,520 Listeners
The Documentary Podcast
1,799 Listeners
6 Minute English
1,763 Listeners
Learning English Conversations
1,049 Listeners
The Infinite Monkey Cage
1,920 Listeners
Gardeners' Question Time
288 Listeners
Gardeners' Corner
104 Listeners
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
3,071 Listeners
Good Food
1,110 Listeners
The Food Programme
259 Listeners
Special Sauce with Ed Levine
375 Listeners
Radio Cherry Bombe
576 Listeners
The Food Chain
342 Listeners
The Kitchen Cabinet
107 Listeners
Christopher Kimball’s Milk Street Radio
3,014 Listeners
13 Minutes
4,159 Listeners
Good Food
43 Listeners
You're Dead to Me
3,177 Listeners
Americast
720 Listeners
Crushed by Margaret Cabourn-Smith
42 Listeners