Veggie Baked Courgette Fritter Wraps Recipe
These mouthwatering courgette wraps feature fresh courgette slices, coated in breadcrumbs and oven-baked to a perfect golden crisp. The crunchy zucchini fritters are wrapped in a soft tortilla along with salad greens, sweet herb-roasted tomatoes, and fresh avocado, then finished with a savory parmesan and garlic mayo. Paired with smoked paprika and garlic-salted sweet potato chips, these wraps offer a deliciously crunchy, veggie-packed meal.
Ingredients
Wrap
- 1 whole avocado
- 80 grams bread crumbs
- 2 whole courgette
- 1 whole egg
- 1.5 tbsp olive oil
- 10 grams Salad leaves
- 4 single wraps
- salt (to taste)
- black pepper (to taste)
- 10 grams plain flour
Dressing
- black pepper (to taste)
- 1 cloves garlic
- 2.5 tbsp mayonnaise light
- 15 grams parmesan or pecorino cheese
- salt (to taste)
- 30 ml water
- 0.25 tbsp white wine vinegar
Chips
- black pepper (to taste)
- 0.5 tsp garlic salt
- 1.5 tbsp olive oil
- salt (to taste)
- 1 tsp smoked paprika
- 3 whole sweet potato
Tomatoes
- 200 grams cherry tomatoes
- 0.5 tbsp olive oil
- 1 tsp Italian herbs
Instructions
- set the oven to 190C 375F or gas mark 5
- finely grate the parmesan, peel and crush the garlic using the garlic crusher or chop finely, add the mayonnaise to the bowl, add the water, vinegar and garlic, mix the dressing ingredients together in a bowl
- add the parmesan to the bowl, mix together, taste and season with salt and pepper if necessary, set a side to infuse
- peel sweet potatoes , cut into chips, combine the paprika, garlic salt and black pepper in a bowl, add the chips and oil to the bowl of spices toss the chips ensuring each chip is fully coated with the mixture place the chips on a baking tray, place in the oven, cook for 20 mins
- while the sweet potato chips are cooking, cut the ends off the courgettes and cut a thin slither of each side of the courgette lengthwise, cut each courgette into 4 slices lengthwise
- place the breadcrumbs on a plate, break the egg(s) into the shallow bowl and beat with a fork, season with salt and pepper, place the flour on a plate, lightly coat the baking tray with oil using a pastry brush, organise the breading ingredients into a row with the flour first , then the egg and finally the breadcrumbs.
- take a slice of courgette and dip into the flour, ensuring the slice is fully coated in flour shake off any access, dip the courgette in egg and then into the breadcrumbs mixture coating the slice fully, place the fritter onto the oiled baking tray and dab it with oil using the pastry brush, repeat for each slice. place in the oven, bake for 15 minutes turning once part way through cooking
- wash the cherry tomatoes, place the tomato on the baking tray with a tbsp of olive oil mix the tomatoes in the oil, add the Italian herbs, place in the oven, bake for 8 to 10 mins
- check the sweet potato chips and using a fish slice turn the chips over, check the courgette slices and using a fish slice turn them over
- warm the wraps in the microwave for 30 seconds or cover the wraps in foil and place in the oven for 5 mins till warm, cut the avocado(s) in half remove the stone and skin, slice lengthways into thin slices, remove the courgettes from the oven, remove the tomatoes from the oven
- place salad leaves in the middle of the wrap, add 4 slices of avocado, add about 5 tomatoes, place 2 slices of courgette into the wrap, top with parmesan mayonnaise, roll the wrap
- remove sweet potato chips from the oven
- serve two wraps for each person with a portion of chips
Tried this recipe?Let us know how it was!