Courgette Fritters with Lemon, Mint and Mascarpone

I was mucking about this evening with a vague idea of cooking something courgette orientated, and after much adding of random ingredients I found myself with this batter-type mixture, so thought it would be rude not to fry it!  I must say it was a smash hit with the family so even though I wasn’t planning to, thought I ought to share with everybody, and I will try to be as accurate as possible with measurements, so long as my memory serves me well! 

Here Goes:

2 Courgettes, Grated
2 – 3 tbsp Plain Flour
100g Cheddar
75g Parmesan
1 Egg
1 Finely chopped Small bunch of Mint
Juice of 1/2 a Lemon
2 Garlic cloves, grated
100g Mascarpone
100g Cream cheese
Salt and Pepper to taste
Preheat oven to 180 degrees
Literally just throw all the above into a mixing bowl, as I did earlier, it didn’t seem to do it any harm!  Get a large frying pan and fill with about 2cm deep of vegetable oil and put on a high heat, when hot enough, using a spoon, gently spoon in small balls into the hot fat, there should be room for 3 or 4 fritters.  After about a minute, turn over using a spatula and brown the other side.  Remove and place on a tray and put in the hot oven.  Spoon 3 more into the pan and carry on until all batter has been used up.
I think this would taste great with tzatziki, so feel free to use my recipe from my Greek BBQ/Meze post.
Enjoy 🙂

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