Cooking Courgette Fritters

Our answer

Nigella's Courgette Fritters (from NIGELLA SUMMER are grated courgettes (zucchini) and feta cheese that have been bound in a light batter and are then shallow fried. They are much easier to make than a deep-fried fritter and make a good light lunch or supper, or even a savoury breakfast. If the fritters feel raw and doughy on the inside there could be two possible reasons. One is that the oil is just too hot, causing the outside to brown too quickly. You may find that you need to reduce the heat under the pan during cooking. The fritters could also be a little too thick, meaning that the centres don't cook through quickly enough. When they are in the pan you need to flatten them with a spatula until they are about ½cm/¼ inch thick. Make sure also that you squeeze as much water as possible from the grated courgettes as too much water could make then seem a little raw in the centre. When cooked, the courgettes inside should be soft and warm.

Air fryers work in a similar way to fan ovens, with hot air being circulated around the food. Air fryers usually have wire racks or baskets that hold the food and as they are not solid, the air can circulate easily above and below the food. Unfortunately we don't think that the fritters will cook that well in an air fryer as some of the batter is likely to drip out through the wire rack or basket and also the fritters will spread as they sit in the air fryer as the outside will not set as quickly as if they were in hot oil. The fritters will also not brown as well as you still need a little oil on the surface of the food with an air fryer to get a good colour. We would suggest frying the fritters in a frying pan and then blotting them well on kitchen paper (paper towels) before serving.