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These courgette fritters get a kick from pecorino and chilli flakes. They work perfectly alongside crispy fried potato & bacon and topped with a fried egg!Jump to Recipe
So what do you do when you have loads of extra courgettes lying around and you can’t for the life of you remember why you bought them? Make fritters of course! Preferably these courgette & pecorino fritters which are salty from the cheese and with a little heat from a pinch of chilli flakes in the batter.
We served our fritters with a quick hash of baby potatoes and bacon sprinkled with chopped fresh basil and thyme. Everything was topped with a fried egg, obviously.
One of the benefits of my job is that I finish at 1 on a Friday and it’s the perfect way to start the weekend. I go home and make a delicious lunch with Will and we hang out watching OITNB. Last week Will masterminded the courgette fritters for Friday lunch and I decided that we needed to add cheese and an egg because those are the perfect additions to every meal.
There’s something so comforting about this meal. It’s full of all my favourite things and is the perfect Friday lunch.
Courgette & Pecorino Fritters | Potato & Bacon Hash
For the Fritters
- 250 g Courgette grated
- Salt + Pepper
- 1 tbsp Plain Flour
- 1 tbsp Fine Polenta
- 1 Egg
- 1/4 tsp Baking Powder
- 1 tbsp Pecorino grated
- Pinch of Chilli Flakes
For the Hash
- 1 tbsp Olive Oil
- 4 slices Streaky Bacon chopped
- 1 small Red Onion chopped
- 12-15 Baby Potatoes halved
- 2 Eggs
- Handful Basil chopped
- Handful Thyme chopped
- Salt and Pepper
Start the hash. Heat the olive oil over a medium high heat. Throw in the potatoes, bacon and red onion with a good pinch of salt and pepper. Fry until the potatoes are cooked through and the bacon is crispy, about 20 minutes.
While the hash is cooking, make the fritters. Start by putting the grated courgette in a colander over the sink and sprinkling with a little salt. After 5 minutes wrap the courgette in a clean tea towel and squeeze out as much moisture as you can. Put the flour, polenta and baking powder into a large bowl and mix together. Add the courgette, egg, cheese and chilli flakes and mix everything together into a batter.
Push the hash ingredients to the side of the pan and scoop spoonfuls of batter into the pan. We got four fritters out of this batter and used a tablespoon of batter for each one, flattening down slightly with a spatula. You might need to do this in batches depending on how big your pan is. Cook each one until browned on one side then flip and cook the other side. It'll probably take about 5 minutes on each side.
At some point during the fritters cooking you might need to remove the hash ingredients if the potato is cooked through. Once the fritters and the hash are all cooked crack the eggs into the hot pan and cook sunny side up according to your preference.
Serve the fritters and the hash together with the fried egg on top and sprinkled with the fresh basil and thyme.
WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS YOU’VE GOT FROM MAKING THESE Courgette & Pecorino Fritters | Potato & Bacon Hash?
If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!