Ottolenghi Courgette Fritters Food

YOTAM OTTOLENGHI'S COURGETTE AND CIABATTA FRITTATA

Steps:

• 1. Preheat the oven to 180°C fan. 2. Put the ciabatta, milk and cream into a medium bowl and mix well. Cover and set aside for 30 minutes, for the bread to absorb most of the liquid. 3. Put the garlic, eggs, cumin and 50g of Parmesan into a separate large bowl with ¾ teaspoon of salt and ¼ teaspoon of pepper. Mix well, then add the bread and any remaining liquid, followed by the courgettes and basil. Stir gently. 4. Place a 20 x 25cm baking dish in the oven for 5 minutes, until hot. Remove from the oven, brush with the oil, and pour in the courgette mix. Even out the top, and bake for 20 minutes. Sprinkle the last of the Parmesan evenly on top of the frittata, then bake for another 20-25 minutes, until the frittata is cooked through - a knife inserted in the centre should come out clean - and the top is golden-brown. Set aside for 5 minutes, then serve.

SWISS CHARD FRITTERS

Steps:

• Bring a large pot of salted water to a boil, add chard and simmer for 5 minutes. Remove from pot and drain well, patting leaves dry with a paper or kitchen towel.
• Place chard in food processor with herbs, nutmeg, sugar, flour, garlic and eggs. Pulse until well blended. Fold in feta by hand.
• Heat 1 tablespoon oil in a large sauté pan over medium-high heat. When oil is hot, spoon in 1 heaping tablespoon of mixture for each fritter (you should be able to fit three fritters per batch). Press down gently on fritter to flatten. Cook 1 to 2 minutes per side, until golden brown. Transfer to a baking sheet lined with paper towels. Add another tablespoon oil to pan and repeat. Serve warm, with lemon wedges (optional).

COURGETTE FRITTERS

Steps:

• In a bowl, combine the grated courgette, flour and parmesan. Shape into walnut-size balls, then flatten.
• Heat a non-stick frying pan over a medium heat and add the oil. Fry the fritters for 2-3 mins on each side until golden brown. Serve straight away with red pepper hummus.