Tomato Salsa with courgette fritters

Eat it by the spoonful or show restraint and serve it with a side of fritters. This charred cherry tomato salsa won’t last long so treble the recipe and keep it in the fridge to be ready for your cravings.

Serving Size:
25 minutes

Tomato Salsa

  • Pour 1 Tbsp of olive oil into a bowl.
  • Add a handful of halved cherry tomatoes and some fresh thyme.
  • Toss to coat and then tip them into a hot cast iron pan and sizzle for 5 minutes.
  • Tip the tomatoes back into your bowl and add a chopped garlic clove, a splash of your favourite vinegar, some capers and finely chopped fresh parsley.

Fritter Ingredients

  • 1 Tb olive oil
  • 1 shallot finely diced
  • 1 courgette coarsely grated and drained in a sieve to remove excess moisture
  • 1 egg
  • 2 Tb flour
  • sea salt
  • Recipe
  • fresh soft herbs

Fritter method

  • Heat the olive oil in a non-stick pan on medium heat.
  • Add the shallot and cook to soften for a couple of minutes.
  • Remove from the heat.
  • Meanwhile, put the shredded, drained courgette and egg into a bowl.
  • Tip in the softened shallot.
  • Mix with a whisk, fork or spoon to combine.
  • Add in the flour and mix again.
  • Season with salt and fresh herbs. 
  • Heat the pan to a low/medium heat.
  • Add 3-4 dollops of mixture and pat down so that they are like small flat pancakes.
  • Cook until golden on the base – around 3 minutes. Flip and cook to colour the other side and cook through.
  • Remove and serve with sour cream and tomato salsa

Recipe: The Fearless Kitchen

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