Last week I was asked by one of my friends and loyal customers for a courgette recipe in anticipation of an abundant crop. I love courgettes any which way: steamed, stir fried, slowly cooked in olive oil, courgette lasagne, grated with garlic, lemon and cream as a sauce for pasta, courgetti spaghetti …… but this is my absolute favourite courgette recipe.
Courgette fritters – makes loads, at least 25.
These can be a bit fiddly and time consuming to make but they are not difficult and they are so tasty that the effort is more than rewarded. Fritters sound as though they will be deep fried and greasy. These are not. They are more like little pancakes. The bite sized “fritters” are delicious straight from the pan but they are even better at room temperature later in the day or the next day. As a result, they are a regular and ever popular feature of picnics, parties and mealtimes in our household especially when the summer courgette glut strikes.
4 courgettes (approx. 750g)
6 spring onions, roughly chopped
250g feta cheese
small bunch of parsley,
chopped small bunch of mint, chopped (save a little to sprinkle)
1 tbsp dried mint
1 tsp paprika
140g plain flour
salt & pepper
3 eggs, beaten
olive oil for frying
3-4 limes to serve
Coarsely grate the courgettes ideally using the food processor but this can be done by hand. Spread the grated courgettes over a tea towel (or may be 2) to dry out for at least 20 minutes. I often do this a few hours ahead of schedule or even the day before.
Mix together the spring onions, feta, parsley, mint, dried mint and paprika in a large bowl. Add the flour and season well. Gradually add the beaten egg and incorporate thoroughly before stirring in the courgettes. The “batter” will be a quite lumpy and straggly. Don’t be alarmed. This is exactly as it’s meant to be!
Heat a little olive oil in a large frying pan and drop in dessert spoonfuls of the courgette mix and fry for a couple of minutes on each side in the hot oil until golden before transferring the fritters to a serving dish and moving on to the next batch.
Decorate with sprinkled mint and wedges of lime encouraging your guests to squeeze over lime juice before eating.