Courgette and dill fritters with creme fraiche

Photo by Babiche Martens

Viva 6/2/2013

see more recipes by
Angela Casley

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Make the fritters and serve them cold with a topping of salmon and chives. These make for a tasty canape with drinks, or can be made slightly bigger to serve as an entree.

Ingredients

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2	Courgettes, grated
1	Spring onion, finely chopped
2	Garlic cloves, crushed
¼ cup	Dill, chopped
¼ cup	Parsley, chopped
½ cup	Parmesan cheese, grated
2 tbsp	Self raising flour
1	Egg
1 to taste	Salt and pepper
2 tbsp	Oil
100 g	Creme fraiche
100 g	Smoked salmon
1 squeeze	Lemon

Directions

Place the grated courgettes in a tea towel and squeeze out the excess juice.
In a medium-sized bowl combine the courgettes, spring onion, garlic, dill, parsley, parmesan, flour, egg, pepper and salt. Mix well.
Heat the oil in a frying pan to a medium heat. Place spoonfuls in the pan a few at a time, and cook for 3 or 4 minutes or until they start to bubble. Turn and cook for a further 3 or 4 minutes.
Serve topped with creme fraiche, smoked salmon and a squeeze of lemon.