COURGETTES

Courgette season is a wonderful time of year - if you have a garden however, you might feel overwhelmed by the glut of produce. Fear not, I’d boldly say they are the most versatile veg out there and can be used in a wealth of recipes from sweet to savoury. Any you can’t use up can be pickled, marinated in oil, or used in soups and then popped in the freezer to enjoy later.

courgette fritters

This is not the most inventive recipe but they make for such a speedy and tasty lunch.

Serves 2  

Ingredients 

• 2 small courgettes

• Half a block of salty tangy cheese such as Graceburn or Yorkshire fettle, or Feta - roughly chopped

• 2 eggs

• A knob of hard cheese such as Sussex Charmer or Berkswell, or pecorino or parmesan - grated

• A handful of freshly chopped herbs such as mint and basil

• Zest of one lemon

• 1 tbsp plain flour

• Salt and pepper

• Oil for frying

Method

• Grate the courgettes into a mixing bowl and stir in the tablespoon of flour.

• Add your lemon zest, cheese, herbs and eggs, and give the fritter mixture a good stir.

• Add a glug of oil to a frying pan and turn on the heat.

• Season the mixture generously with pepper and add a little salt - the cheese is salty so be careful on how much you add.

• Add large spoonfuls of the mixture to the hot pan. On a medium heat, fry the fritters for a couple of minutes on one side then carefully flip.

• Eat immediately.