Wednesday, 23 July 2014

Courgette Fritters

Well, it certainly has been a long time. Life got a little bit mental for a while, but I am now back in the North (good, as I was getting sick of Southern folk asking me to say "You know nothing, Jon Snow" in my accent) and getting back into the kitchen.
My feller's mum gifted us with some courgettes from the garden over the weekend so I've put them to us in these fritters, served with a load of veg. They make a nice, speedy mid-week tea, and you can easily adjust the recipe to what you like - try feta instead of cheddar, or different herbs.

Serves 2
What you need

2 small courgettes - about 250g
25g plain flour
1 egg
1 tsp fresh dill (or fresh herb of your choice!)
50g cheddar cheese
3 spring onions
a pinch of chilli flakes
1 clove garlic
black pepper
something to fry in - I used 10g butter

What to do

First, coarsely grate your courgettes. This isn't as tedious as it sounds, as they grate surprisingly quickly. Spread them out on a clean tea towel, and sprinkle them with a decent pinch of salt. Leave them to it while you do the rest. They need to sit about 10 minutes so you might as well...

Chop your spring onions, the dill, and crush your garlic.

Put the flour, egg, spring onion, herbs, cheese, chilli flakes, garlic and black pepper in a mixing bowl.

Gather up the courgette in the tea towel, take it to the sink and squeeeeeeze for all it's worth, until you've got as much water out of it as you can. Whatever you do, don't skip this step as you won't have fritters, you'll have mush.

Mix it all to combine, until it's all come together. Start heating a large, non-stick frying pan on a medium-high heat, and add your oil/butter/whatever.

Add 4 dollops into the pan, and leave them for about 5 minutes per side. Scoop out and serve with a decent salad or a pile o veg - I've gone for carrots, peas, asparagus, mange tout and new potatoes (the entire contents of my veg tray basically).

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