Kale and courgette fritters with apple and maple syrup “taziki”
Saturday brunch is one of my favourite meals of the week. Usually I make bacon and egg but this morning I felt like something else. There are so many courgettes at the allotment at the moment I was in the mood for fritters. I wanted them to be healthy but light. When I went to the kitchen I found I only had one egg. I wasn’t in the mood to go shopping before breakfast so it had to make due. Two egg whites would have made it lighter but it was still delicious.
Kale and courgette fritter
preparation time 10 minutes
cooking time 5-10 minutes
- 1 ½ dl or 0.6 cups of spelt four
- 1 tsp baking powder
- 1 egg, the yolk and the white separated
- 1 dl or 1/2 cup skimmed milk
- 1/2 yellow onion
- 1/2 courgette
- 2 tbsp of already steamed kale
- salt & pepper
- oil for cooking
Apple and maple syrup “taziki”
- 1 dl or 1/4 cup of fat free, natural yoghurt
- 1 green apple
- 1/2 lemon, juice only
- maple syrup to taste
Start by separating the egg. In a bowl mix the flour, baking powder and the milk, add the egg yolk. Whisk the egg white until it has soft peaks.
Grate the onion and the courgette, cut up the kale if necessary, add salt and pepper and mix it with the four and milk. Last add the whisked egg white, it will make the fritters more airy. Heat a frying pan and fry the fritters in a little oil, they are done when you feel them and they are slightly firm to touch.
Whilst they are cooking make the yoghurt and apple sauce. Grate the apple, mix it straight away with the lemon juice and add the yoghurt. taste with maple syrup.
I served the fritters with tomberries, small tomatoes and steamed baby leeks. It was a hearty brunch with healthy spelt flour, just one egg and loaded with vegetables. Using skimmed or full fat milk will not make a difference to the taste I think so it is ideal for a low fat brunch. The maple syrup helped make the yoghurt a little rounder in flavour and gave it a nice and “brunchy” flavour addition.