Courgette Puffs with Mixed Salad

Courgette Puffs with Mixed Salad

Print page save to MyEats

Serves 2 – 3

Preparation time – 5 minutes
Cooking time – 6 minutes

An unusual salad with the crispy courgette balls served warm on a bed of leaves with a balsamic dressing.




450 g/ 1 lb courgettes 75 g/ 3 oz fresh white breadcrumbs 1 egg Pinch of cayenne pepper 15 ml/ 1 tbsp chopped fresh mint Oil for deep frying 15 ml/ 1 tbsp balsamic vinegar 45 ml 3 tbsp extra virgin olive oil 200 g/ 7 oz mixed salad leaves Salt and freshly ground black pepper


  1. Top and tail the courgettes, then coarsely grate and put into a colander. Squeeze out the excess water then put them into a bowl.
  2. Add the white breadcrumbs, egg, cayenne pepper and chopped fresh mint, with salt and pepper to taste.
  3. Mix well, with a spoon or clean hands.
  4. Shape the courgette and breadcrumb mixture into balls, about the size of walnuts.
  5. Heat the oil for deep-frying to 180’C 350’F or until a cube of bread, when added to the oil, browns in 30 – 40 seconds.
  6. Deep-fry the courgette balls in batches for 2 minutes. Drain on kitchen paper.
  7. Whisk the vinegar and oil together and season well.
  8. Put the salad leaves in a bowl and pour over the dressing. Toss lightly to coat the leaves evenly.
  9. Add the courgette puffs and toss together lightly.
  10. Serve at once while the courgette puffs are still crisp.

Coming soon- Where to buy Wot Eat ingredients NEAR YOU.

CLICK HERE to see how it will work (currently, all stores used are for illustration purposes only).