A Rebecca Wilson classic, use her innovative way to cook fritters on one tray to save you time in the kitchen and get the kids fed much quicker!
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A Rebecca Wilson classic, use her innovative way to cook fritters on one tray to save you time in the kitchen and get the kids fed much quicker!
Preheat the oven to fan assistant 180d/360f and line a large baking sheet with non stick baking paper.
Coarsely grate the courgette, then using two hands, squeeze out as much liquid as possible. I do this in batches so you can get more liquid out.
Add the pulp to a large bowl along with the rest of the ingredients. Mix well and pour onto the lined baking tray. Use a spatula to evenly spread the mixture to around 1cm in thickness. Ensure it’s the same thickness all over without a hump in the middle.
Bake for 15-20 minutes until it’s turned golden on top and not too gooey inside.
It should be a little soft but it shouldn’t have any raw mixture inside. Cut into strips and serve with plain yoghurt for dipping.
Suitable from 6 months. Will keep for 2 days in the fridge or 3 months in the freezer.
