Monday, June 28, 2010
I am pretty new to the gardening world and somehow managed to grow some courgette plants from seed. Yeah!
However I don’t think I really needed 10 plants ,seeing as one plant should feed a family of four for the whole summer. In anticipation of my courgette glut I am trying out some of my courgette recipes. There will be plenty more to follow I would imagine :-)
This is also a good way of getting kids to try some veggies. Funnily enough if you call them Zucchini pancakes they prefer them even more and technically you are correct.
2 courgettes (mine were quite big)
75g plain flour
2 eggs, beaten
A handful of mint leaves, shredded
Thyme leaves from a few sprigs of thyme
The zest of 1 lemon
1 clove of garlic, finely chopped
1 red chilli - deseeded and finely chopped
2 spring onions sliced finely
Feta or other goats cheese - crumbled
Salt and pepper
1. Grate the courgettes coarsely. Then take a clean tea towel and place the grated courgette pulp in the middle and scrunch up into a ball. Wring the tea towel out over the sink. A lot of water will come out!
2 Place the flour in a bowl and add the beaten eggs, herbs, lemon zest, garlic, spring onions, chilli, courgettes, salt and pepper and mix well. Gently stir in the cheese.
3. Heat a large frying-pan with a couple of tablespoons of olive oil. When the oil is hot, take a heaped tablespoon of the courgette mixture and drop it into the pan, flattening it out slightly with the back of the spoon. Leave for a few minutes until the bottom is brown, if you try and flip over to early the fritter will fall apart.
Turn over and cook for another couple of minutes. ( If you want to be cheffy and get a perfectly round circle, place the mix inside a stainless steel chef ring - to be honest I think free form look much better - see pics below)
4. I served with some rocket leaves and tomatoes and some sweet pepper relish I had lurking in the back of the fridge. These can be served for lunch, brunch or as an accompaniment to some pan fried fish.