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Ingredients
- 150g mascarpone (or cream cheese)
- 2-4 tbsp chilli sauce
- 2 courgettes, approximately 400g
- 1 egg
- 2 tbsp mascarpone (or cream cheese)
- 40g self raising flour
- Salt and black pepper
- 1 tbsp freshly chopped mint and extra to serve
- Olive oil, for frying
- To serve: A green salad or a tomato salad
1 Roughly grate the courgettes then place in a tea towel over the sink. Squeeze the cloth to remove as much liquid as possible from the grated courgette.Tip it into a large bowl. Add the flour and season with salt and pepper. Stir gently.
2 Whisk the egg and remaining two tablespoons of mascarpone together. Stir the egg mix through the grated courgette until combined.
3 Heat two tablespoons of oil in a heavy-based frying pan. Add heaped tablespoons of the mix and fry for 2-3 minutes until the fritters are lightly golden, flip them over to cook the other side for another minute or two. Serve right away with the chilli mascarpone and fresh mint leaves.
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