Courgette, Goats Cheese and Brown Rice Flour Fritters

frying pan, baking dish and 4 x mixing bowls

400g courgette
100g Doves Farm Organic Brown Rice Flour
75g goats cheese
pinch of salt and pepper
2 eggs
4 tbsp flour
75g breadcrumbs
oil, for frying

1. Coarsely grate the courgette, squeeze out any excess liquid and put it into a bowl.
2. Add the rice flour and stir until well combined.
3. Crumble the cheese into the bowl, season with salt and pepper and stir until everything is combined.
4. Divide the mixture into 8 piles.
5. Form each pile into a 75mm/3” diameter fritter.
6. Break the eggs into a bowl and beat well.
7. Measure the flour into another bowl.
8. Put the breadcrumbs into a third bowl.
9. One by one, dip the fritters into the flour bowl, turning them so they are covered with flour.
10. Dip the floured fritter into the egg bowl covering them in egg.
11. Lastly dip the fritter into the breadcrumb bowl making sure they are coated all over with the crumb.
12. Lay the crumbed fritters on a plate and chill until ready to cook.
13. Heat some oil in a frying pan over a medium heat.
14. Carefully add the fritters to the pan and cook until the base is golden brown, about 6- 8 minutes.
15. Turn the fritters over and cook until the other side is also golden.
16. Transfer the fritters to a dish and cover to keep warm.
17. Cook any remaining fritters.