Brunch – for when breakfast is too late and lunch is too early


Courgette fritters, poached eggs, halloumi and veggies

Courgette fritters, poached eggs, halloumi and veggies

I do love courgette fritters and this recipe makes 12. They’re perfect for weekday breakfasts if you have some left over, it is exceptionally easy to put them into the toaster to heat up.

  • 140g plain flour
  • 2 eggs
  • 175ml milk
  • 50g strong cheddar , crumbled
  • small bunch coriander, chopped
  • 2 courgettes , grated
  • oil for frying

Heat oven to 200C/fan 180C/gas 6. Tip the flour into a bowl, season, then gradually stir in the eggs and milk until you have a smooth batter. Stir in the cheese and the coriander.
In a dry non-stick frying pan, cook courgette over a high heat, stirring for 3-4 mins until just soft. Tip onto kitchen paper and squeeze dry, then stir into the batter.
Oil the pan, then drop in small ladlefuls of batter, cooking for a couple of mins on each side until golden. Continue until you have 12 fritters, then transfer to a baking tray and finish in the oven for 8 mins.