As the summer months are fast approaching it’s only natural to start getting excited about the abundance of fresh fruit and veg that will soon grace our local markets. As much as I love the embracing comfort of slow-cooked winter foods, that harness the deep, complex flavours of root veg and seasonal meat, there’s nothing quite as smugly satisfying as a simple salad, using the freshest of ingredients that have been basking in the summer rays. I could spend hours reeling off the many merits of a juicy, sun-drenched plumb tomato, paired with cold pressed extra-virgin olive oil, a pinch of Anglesey sea salt and a handful of vibrant basil leaves, but I’ll save that for another day…
These fritters are the perfect meal to transition you through the seasons - goodbye winter, hello spring! The beetroot, with its characteristically earthy flavours is happily offset by the neutral, spongy texture of the courgette and its flavours are enhanced by the salty feta, hitting the back of your palate. The addition of a few sprigs of mint lifts the whole dish, adding a welcome freshness, along with the watercress pesto. To keep the fat content down I’ve baked, rather than fried the fritters, making them a little lighter.
These fritters can be made in advance and stored in the fridge for up to 3 days, or frozen for up to 3 months until you’re ready to enjoy them.
Serves 4, 40mins prep, 30mins cooking
Skill Level: Easy
Tip: to make these fritters gluten free substitute the flour for gluten free flour or chickpea flour.
Cate is a London based freelance chef, food stylist, recipe writer, tester and home economist.