Bacon and Cabbage Frittata paint

I first fell in love with these moorish golden fritters when I lived in Sydney, Australia many moons ago. Fantastically light and crispy they are best eaten straight from the pan. If you are cooking for a crowd, room temperature will suffice, though they will loose their crunch. The batter can be made in advance and kept in the fridge for 1-2 days. I often serve these dainty darlings as part of a buffet at family and friends events in my own home and they often make an appearance as an extra dish at many of our cooking classes.

Serves 6-8  


  • 3 large courgettes (750 grams total)
  • 5 large eggs, lightly beaten
  • 140 grams self-raising GF flour, sieved
  • ¼ tsp baking powder, sieved
  • Himalayan salt and freshly ground black pepper
  • ½  level teaspoon toasted cumin seed, finely ground
  • 100 grams feta cheese, coarsely crumbled
  • 15 grams flat-leaf parsley, finely chopped
  • 15 grams dill, finely chopped
  • 15 grams chives, finely chopped
  • 5 grams mint leaves, finely chopped
  • 2 spring onion (green part only), finely chopped
  • ½ red chilli, finely diced
  • Zest of 1 lemon
  • Olive oil, for shallow-frying

Chilli & Herb Sour Cream Dressing

  • 200 grams sour cream
  • 100 grams natural yoghurt (Greek)
  • ¼ garlic clove, finely grated
  • 6-10 grams red chilli, finely diced (1/2 chilli)
  • 5 grams mint, finely shredded
  • 10 grams dill, finely chopped
  • 1 spring onion, finely chopped (green part only)
  • 3 tablespoons lemon juice
  • Himalayan salt and freshly ground black pepper to season Drizzle of good quality extra virgin olive oil to finish
  • Gluten Free

  • Dairy Free: Use soya yoghurt instead of sour cream/yoghurt for chilli dressing.

  • Vegetarian

  • Diabetic Friendly

  • Low GI

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  1. Coarsely grate courgettes into a colander and toss with the salt. Leave to drain for 30-60 minutes, then squeeze out very thoroughly and set aside.
  2. Whisk eggs in a bowl, add flour, baking powder, salt, pepper, cumin and feta, mix together well, then stir in the courgettes, herbs, spring onion, chilli and lemon zest. Season lightly.
  3. Heat a frying pan to medium hot and coat base with olive oil. Check temperature by adding a little of the fritter mixture. When it bubbles and rises to the surface, the oil is ready. Drop spoonfuls of batter around the base and flatten them slightly. Cook for a few minutes until golden brown, then flip and repeat. 
  4. To make chilli & herb dressing: Whisk all above ingredients together in a small bowl. Adjust salt and pepper to taste and set aside for 20 minutes for the flavours to develop.
  5. Remove with a slotted spatula and drain well on paper towels. Season to taste and serve hot with the chilli sour cream dressing. Squeeze over lemon wedges to taste.

Maggie's Tips

  • The courgette fritters can be cooked ahead of time and kept warm in the oven.