For the very first time in my life, I have successfully managed to grow my own vegetables!
I know, I’m super proud!
As a result, I’ve been experiencing such a glut of courgettes that all of my friends are walking away with at least an armful whenever they see me.
Wow. That was an enormous lie. I can’t believe I almost got away with it!
I’m actually the worst gardener in the world.
Every time I go home to visit my mum, she hands over herbs and plants, hoping beyond hope that this time I might actually keep them alive.
She is, however, always disappointed.
I just don’t have a green thumb. I’d always end up neglecting to water them, and for some reason I could just go near them and they’d seem to shrivel under my touch. Then my boyfriend came along, and, like the sun, plants seemed to warm to him.
And so it is that my tiny little concrete garden in the middle of London is now bursting with herbs from mint to parsley, coriander, sage, basil, and chives. We grow our own courgettes, and there’s a beautifully ripening strawberry which has my name all over it.
The courgette plant is rampant in its production of courgettes, which is fortunate because I absolutely love eating them. One of my favourite summer dishes is dipping the flowers in a light tempura batter and frying them (recipe here).
But I also love the courgette itself.
It’s so versatile and easy to cook with. One of my favourite ways to eat them at the moment is in a fritter, and that’s what I’d like to share with you today!
Courgette fritters make a lovely quick lunch or supper with a tomato and red onion salad, but they’re also delicious on a lazy weekend morning as brunch. Serve with a side of bacon and a poached egg. Ooh la la. So good
- 400g small to medium courgettes
- 2tsp salt
- 1 heaped tbsp plain flour
- 1 egg, beaten
- 2 spring onions, trimmed and finely sliced
- 1 lemon, zest finely grated
- 1 garlic clove, crushed
- 1 tbsp feta cheese crumbled (or grated parmesan)
- 1 tablespoon chopped chives
- oil for frying
- First things first. Grate your courgettes using a coarse grater. Bung the courgette in a colander over a bowl, and add the salt. Leave to sit for an hour or so and watch as the water drains out of the courgette. After an hour pop the courgettes in a tea towel and wring out as much water as you can. You can pat them dry with kitchen roll as well. You want them to be as dry as possible or your fritters will be soggy..and no one likes a soggy fritter.
- Take a bowl and pop the flour and the egg in there and whisk to combine. Add the remaining ingredients and give it a good stir.
- Heat oil in a frying pan and when hot, add spoons of the batter to the pan. Smoosh with a spoon to make them more fritter shaped. Cook for a few minutes until golden before flipping over and cooking the other side.
- Remove from the pan and leave to sit on kitchen paper for a few seconds to drain off any excess oil.
- These freeze beautifully, and they are also happy sitting in a warm oven if you want to make them slightly ahead of time so you don't smell of oil for when your guests arrive.