Courgette Fritters from My Garden |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I made this one day when my courgette plant had been going mad and we had a bit of a glut. They were delicious and even my little one ate them, which is a miracle in itself! I used goat feta as I have a lactose intolerance and also gluten free flour mix as I am gluten intolerant - you can use ordinary, it doesn't seem to make any difference (I've had them both ways pre-diagnosis!) This comes from Nigella Lawson's book Forever Summer - one of the books I use most. Ingredients:
750 g courgettes, shredded |
5 spring onions, finely chopped |
250 g feta cheese |
1 tablespoon dried mint |
2 tablespoons fresh parsley, chopped |
2 tablespoons fresh mint, chopped |
1 teaspoon paprika |
140 g flour |
3 eggs, beaten |
salt and pepper |
4 tablespoons olive oil (for frying) |
Directions:
1. Shred the courgettes and lay them on a clean tea towel for about 20 minutes to get rid of any excess wetness.
2. Mix together the spring onions, crumbled feta, parsley, fresh and dried mint and paprika.
3. Add the flour and season well with salt and pepper.
4. Gradually add the beaten eggs and mix thoroughly before stirring in the drained, shredded courgettes. It will be a lumpy batter and that is okay.
5. Heat a few tablespoons of oil in a large frying pan and drop heaped dessertspoons of the mixture into the hot oil, flattening the little cakes down with a spoon as you go.
6. Cook for about 2 minutes each side until golden, and then transfer to a couple of waiting plates.
7. Serve at room temperature with wedges of lime which you can spritz over as you eat.
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