Courgette Fritters

Courgettes or zucchini are readily available currently. Best eaten small, they can, however, quickly get away from you in the vegetable garden and turn into monster marrows almost overnight! Freshly grated, seasoned and tossed quickly in a pan in hot olive oil, they are delicious with grilled meats. Or slice thinly, and cook briefly in a splash of water and a nob of butter, then toss with fresh tarragon, basil or chives.

Courgette Fritters with Tzatziki

Ingredients:
Serves 4-6

4 courgettes, topped, tailed
1/2 cup flour
4 eggs
4 spring onions or 1/2 small onion, finely chopped
1/2 cup mint coarsely chopped
100g feta cheese, crumbled
Salt, freshly ground pepper
Oil or clarified butter
Lemon wedges

Method:

Grate courgettes coarsely using a grater or in the food processor. Sprinkle with about half a teaspoon salt and leave to stand for at least 30 mins. Place grated courgettes in a clean chux cloth and squeeze well between your hands, discarding the liquid.
Meanwhile, in a bowl, whisk the lightly beaten eggs with the flour to form a batter.
Add courgettes to the batter.
Add chopped onion and mint.
Crumble the feta cheese into the mixture. Combine gently.
Season to taste, but be aware there is already some salt in the courgettes.
Cover the bottom of a frying pan with oil or clarified butter or grease flat plate on the BBQ. When hot, drop in the batter, a tablespoon at a time.
Turn when the bottoms are browned and the edges firm. Cook until firm in the middle. Serve immediately with lemon wedges or tzataiki.

Hint:

When making fritters chop the mint or herbs coarsely, as this increases the flavour. Similarly, crumble the feta into generous pieces.

Combine the fritter ingredients just prior to cooking otherwise the courgettes will continue to give up their liquid because of the salt and the resulting fritters will be very thin.

Always be generous with the herbs and the feta.

The fritters can be made with egg whites only if you have another use for the egg yolks.