As the courgette season slowly comes to an end, I look down at our plants, whose roots look almost tentacle like from us continually picking their fruit – they’ve served us well. In fact, for the past 2 months most of our meals have had some form of courgette in them. So, in honour of this hard-working plant, I will be posting 3 recipes giving you some ideas on what to do if you have a big stash of courgettes. Last year it was aubergines.
Here’s the first one –
1 Clove garlic
Small bunch of Dill (chopped)
Small bunch of Mint (chopped)
Salt and pepper
For the batter
4 Tbsp Plain flour
- Grate the courgettes and place in a bowl with a generous sprinkling of salt. Cover and leave for 30 minutes – 1 hour. This is to draw the moisture out of the courgettes.
- Make the batter by breaking the eggs in a bowl and beating gently with a fork, then sift the flour into the bowl. Using a balloon whisk mix eggs and flour together until the batter gets to a smooth consistency. Cover and put in the fridge.
- Chop the onion and garlic then fry in a pan with some olive oil.
- Strain the courgettes in a colander making sure to push all the moisture out of them, you can use the back of a spoon to do this. Now add the courgette to the onion and garlic then fry for 5 minutes to cook through. Set aside to cool.
- Break the feta up into a bowl and add the chopped herbs to it along with a pinch of pepper.
- Once courgette mix has cooled put it into the batter along with the feta and herbs, then mix. Now you are ready to fry.
- Heat up a few tablespoons of olive oil in a frying pan. Using a metal dessert spoon, drop a spoonful of mixture into the pan and leave for a minute or so before flipping it over to the other side.
- Enjoy as a starter, side or as part of a big mezze feast!
*You can keep the fritters warm by placing the fried ones on a plate in the oven on a low heat, until you’re ready to serve.
*Use a plastic fish slice to flip the fritters. The bend in the plastic makes it easier to flip.
*You can also use dried mint, which is what my auntie uses. They seem to use it a lot in Turkey.