Courgette Fritters

If you’re lucky and a gardener, you may occasionally have a glut of courgettes. This is a super recipe that uses up quite a few courgettes, tastes fab and is an instant hit with children. As it’s quite a calorific dish, I would suggest baking these in the oven to avoid frying. With the addition of two more eggs and omitting the flour, this makes a very tasty omelette.

Serves: 4

Preparation time: 15 minutes

Cooking time: 5-8 minutes

For this recipe you will need:

4 courgettes, grated

1 onion, finely diced

2 cloves of garlic

50g of feta, crumbled (or vegan feta)

50g of Parmesan, grated (or a vegan parmesan alternative)

2 eggs, beaten (or flax eggs for a vegan alternative)

4 tbsp self raising flour (or coconut flour as a gluten free alternative)

2 lemons, zested

2 tbsp of pumpkin seeds

Rapeseed oil for frying

Pinch of chilli flakes

Sea salt

1. To make the fritters, toss the courgettes with a large pinch of sea salt and put in a colander set over the sink or a bowl for about 10 mins. Tip into a clean tea towel and squeeze out the excess moisture.

2. Mix the courgettes with all the other fritter ingredients (except the oil) until well combined. Heat a little rapeseed oil in a non-stick pan and add fritter-sized spoonfuls. Cook until a crust has developed, then flip over with a palette knife or spatula. Keep warm on a plate in the oven until they’re all done, then serve with a fresh salad and a drizzle of aïoli.

This is good as a snack/starter on a summer day.