I’m on a courgette glut busting mission this week. We’ve already eaten lots, but one of the two plants I’m growing has set it’s sights on world domination (see photo below), and is producing marrows by the week. I’m determined not to let it beat me. So, throw all the courgettes you can at me mister, I’ll pull out every courgette recipe going and throw them right back at you.
Expect a few courgette recipes over the next few days. I’ll get around to the beetroot soon I promise.
This is the second round of fritters I’ve made, and I’m tweaking and improving them slightly each time, so the recipe might get an update at some point in the future if I ever hit on the perfect fritter. But for now, these are pretty good.
Ingredients highlighted in bold. Makes around 8 fritters.
Grate 1 large or a couple of smaller courgettes into a large colander. Sprinkle a heaped teaspoon of salt over the courgettes and place a plate below the colander. Set aside to drain for 10 mins. In the meantime, beat 2 large eggs into a bowl, add a handful of peas (straight from the freezer is fine), some cubes of feta cheese (around a third of a standard pack), and the grated zest from 1 lemon. Season with a pinch more salt and a good grind of black pepper. Chop or tear a few leaves of basil or mint and add to the mixture.
Take the courgettes and place them into the middle of a clean tea-towel. Gather the sides of the towel up and sqeeze as much of the excess water as you can from the courgettes. Tip them into the egg mixture and add a tablespoon of flour. Mix everything together well.
Heat some oil (I use rapeseed oil) in a shallow pan and drop a dessert spoon of the mixture into the oil. Leave to cook for a few minutes, you might need to pull the sides in a bit here and there, and then using a fish slice, flip the fritter over, and cook the other side. Serve with a slice of lemon on the side to squeeze over.
We ate these at the weekend for brunch with poached eggs and ham, and we’ve also eaten them for dinner with a tuna salad and new potatoes. They’re also great eaten cold as a snack.