Baked courgette fritters with marinara sauce

Preparation time

less than 30 mins

Cooking time

30 mins to 1 hour


Serves 6

These baked courgette fritters are really rather good and make a change from chips. Kids will enjoy preparing the breadcrumb topping and dripping the fritters into the garlic dip.

By Lorraine Pascale
From Lorraine Pascale: How to be a Better Cook


For the roasted garlic skinny dip

  • 1 tsp extra virgin olive oil
  • 1 large garlic bulb, with the top sliced off
  • 200g/7oz low-fat cream cheese
  • 3 tbsp low-fat Greek yoghurt
  • ½ bunch chives, finely chopped

For the marinara sauce

  • 2 tbsp olive oil
  • 1 large red onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 400g/14oz can chopped tomatoes
  • 2 sprigs thyme, leaves finely chopped (about 1 tsp chopped leaves)
  • pinch caster sugar (optional)
  • flaked sea salt and freshly ground black pepper
  • large handful fresh basil leaves, roughly torn

For the courgette fritters

  • 3 medium free-range eggs
  • 50g/1¾oz wholemeal or plain flour
  • 125g/4½oz dried natural breadcrumbs
  • 2 packed tbsp finely grated parmesan cheese (or a similar vegetarian hard cheese)
  • 2 tsp chopped rosemary leaves
  • 2 medium courgettes (as straight as possible)
  • spray oil

To serve

  • 1 small lemon, cut into wedges

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