It seems that the courgettes are back on form this year after a bit of a poor showing last year.
The plants have only been flowering for a few weeks and already we’re struggling to eat all of them before we have another ready to harvest.
The solution – courgette fritters. Gorgeous hot or cold and can be frozen or popped into lunch boxes.
- 900g courgettes – grated
- salt and freshly ground black pepper
- bunch spring onions, white part chopped, the green part discarded
- 2 tbsp chopped dill
- 2 tbsp chopped flat leaf parsley
- 3 free-range eggs
- 1 tbsp paprika
- 225g feta cheese
- 225g plain flour
groundnut oil, for frying
Sprinkle the grated courgette with salt and allow to drain for 20 minutes. Then put the courgette in a clean tea towel and squeeze out the water. Get as much water out as you can. Mix well with the chopped onions, dill, parsley, eggs, paprika and freshly ground black pepper.
Work in the feta cheese and flour while and you heat the oil in a deep, heavy-bottomed pan.
Make sound gold sized portions of the mixture and then flatten them a little into fritter shapes.
Carefully shallow fry the fritters in the hot oil until golden on both sides.
Remove with a slotted spoon and drain a little on kitchen towels.
They also work great with sweetcorn or red peppers added to the mix.