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Courgette Fritatta

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Courgette Fritters

Lightly crisped on the outside and soft and creamy inside, these fritters are just as good cold as hot or warm. They make excellent picnic food and are also a lovely nibble to have with a drink on a warm summer’s evening or, on a cool summer's evening, to fry in batches in the kitchen so everyone can enjoy them hot, straight from the pan.

Makes 15-20 fritters                                                                                         Time taken 45 minutes

Courgette fritters500g courgettes
1 teaspoon salt
1 tablespoon olive oil
1 small onion
100g grated parmesan or pecorino
2 level tablespoons self-raising flour
1 large egg
2 tablespoons finely chopped dill and parsley
ground black pepper
more oil for frying the fritters

Trim and grate the courgettes, put them in a colander, sprinkle over the salt and leave on the draining board for 15 minutes for the watery juices to run out.

Heat 1 tablespoon of olive oil in a frying pan, finely chop the onion and fry until soft but not browned.
Squeeze the grated courgettes to extract as much juice as possible, this stops the fritters being soggy. Put the courgettes into a large bow, scrape in the fried onion and add the cheese, flour, egg, herbs and pepper. Stir to mix well. Heat the frying oil.

Take spoonfuls of the fritter mixture, tablespoon or smaller depending on the size of fritter you want to end up with and put them, spaced out in the hot oil. Flatten slightly with the back of your spatula and fry until firm and golden, then flip over and fry until the other side is browned to your liking.
Drain on kitchen paper and eat hot or leave them to cool.

They usually get eaten first, but they will keep till the next day.