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Courgette and goat’s cheese fritters with crispy bacon - recipe

PUBLISHED: 12:10 19 June 2015 | UPDATED: 12:10 19 June 2015


Cook up these courgette and goat’s cheese fritters with crispy bacon for a delicious, seasonal Father’s Day feast

Ingredients (Serves 4)

• 3 courgettes

• 40g plain flour

• 20g cornflour

• 1/2 tsp baking powder

• 2 large eggs, separated

• 1 lemon, zest finely grated

• 100g Rosary Ash goat’s cheese, cubed

• 2 tbsp basil leaves, shredded

• 3 tbsp cold-pressed rapeseed oil

• 12 rashers streaky bacon, rind removed



1 Coarsely grate the courgettes into the centre of a clean tea towel, then gather up the edges and twist to squeeze out as much liquid as possible.

2 Mix the flour, cornflour and baking powder in a bowl. Stir 60ml of cold water into the egg yolks with the lemon zest and a big pinch of salt and pepper, then whisk the mixture into the flour to form a thick batter.

3 Fold the courgette, goat’s cheese and shredded basil into the batter.

4 Whisk the egg whites until stiff in a clean bowl, then fold them in to lighten the mixture.

5 Heat 2 tbsp of the oil in a frying pan and fry heaped tablespoons of the mixture for 2 minutes on each side, or until golden brown and cooked through. Repeat until all of the mixture has been used, keeping the cooked fritters warm in a low oven.

6 While the final batch of fritters is frying, heat the rest of the oil in a separate frying pan and fry the bacon until crisp. Serve as soon as possible after cooking.


Find it in Hampshire

• Courgettes - Sunnyfields, Totton; 02380 861266;

• Goat’s cheese - Rosary Goat’s Cheese, Landford; 01794 322196;

• Bacon - Tatchbury Manor Farm, Winsor; 07786 697919;



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