Courgette fritters with romesco sauce

This little supper is perfect for either a meat free Monday, a starter at a dinner party or even a light lunch. The romesco Catalan sauce is just joyous, it goes with so many different things and tastes incred, transporting you to hot sunny Spain with every mouthful.

Courgette fritters with romesco sauce

For the courgette fritters:

  • 1 courgette
  • 2 level tbsp of plain flour
  • half a tsp of baking powder
  • 1 egg
  • 2 tbsp of milk
  • 1 tbsp of grated parmesan
  • salt and pepper

Grate the courgette and then combine with all the other ingredients so it forms a nice glossy batter.

Courgette fritters with romesco sauce

Courgette fritters with romesco sauce

Heat some olive oil in a frying pan and then use a teaspoon to form little cakes and fry for about 2 minutes on each side. This should make about 8 small ones.

Courgette fritters with romesco sauce

Flip the cakes out the pan and into kitchen towel to get rid of any oil. Keep them warm while you make your romesco sauce:

  • half an onion
  • 2 tomatoes
  • 1 garlic clove
  • 3 slices of cooked peppers
  • 100g of hazelnuts
  • 1 tbsp of olive oil
  • 5 tbsp of water
  • 1 handful of breadcrumbs
  • 2 tsp of smoked paprika
  • 1 dessertspoon red wine vinegar

In a small frying pan, toast the breadcrumbs in some olive oil. Remove from the pan and then using the same pan (to save washing up)  cook the onion, garlic and tomatoes for about 10 mins with  a bit of water until reduced. That’s the tricky bit over because then you just simply whack into the blender with all the other ingredients and you are left with this amazing bright orange, smoky, peppery sauce.

Courgette fritters with romesco sauce

I served the fritters with a rocket salad with parmesan shavings and the romesco sauce in a bowl on the side. What you don’t scoff pack into a tuppaware and take to work for lunch the next day!

Courgette fritters with romesco sauce

This recipe will make a large amount of sauce, but it will last for a week in the fridge. Use up your leftovers as a delicious dip for crudite/crisps or smother on some grilled fish. Numma.

2 thoughts on “Courgette fritters with romesco sauce

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s