Even though I surround myself with food daily, I never menu plan for my family. I am known as creator or should I say I tend to wing it at every available opportunity. I just love to open the fridge and say either mushroom risotto for dinner tonight or pea, pancetta and chilli pasta or likewise. I never throw anything away and am a very keen frugal cook. The squashed and blemished tomatoes would be added into a stock, the slightly worse for wear brown tipped broccoli would go into a flavourful soup and the copious number of over purchased cucumbers for the children’s packed lunch boxes, would be braised with a little oil, lemon zest, salt and pepper.

I find this a challenge in such a positive manner as I try to instil this style of cooking with my children too. My girls as normal are keen and eager to learn where my boys simply want to eat, full stop. With this in mind I was in the depths of my large fridge and fancied something to accompany a light salad. Nothing fancy or time consuming, just delicious.

With the help of a couple of average sized limp courgettes and a partially battered lemon I decided to make a small batch of ‘Courgette, lemon and ricotta fritters’. Throughout the summer months and when available I also add chopped courgettes flowers to the mix for a little colour and diversity. Mix the recipe around to suit you, using a variety of different herbs and even by replacing the ricotta with crumbled feta cheese.

Ingredients – Courgette, lemon and ricotta fritters
2 medium courgettes, grated
1 lemon, zest
250g ricotta
Salt & pepper, to season
1 tsp. dried oregano, marjoram or thyme
Sprinkle of dried chilli
10 mint leaves, chopped
3 – 4 tbsp. 00 flour
Olive oil, as required

Add the grated courgette into a large bowl.
Add the lemon zest, ricotta, salt, pepper, oregano and chilli.
Stir well and add the chopped mint.
Spoon in 3 tbsp. of flour and stir to incorporate. If the mixture is still a little wet, add the remaining flour and mix.
Into a shallow frying pan add the olive oil (covering the base of the pan) and heat.
Add tbsp. amounts of the mixture into the oil and fry until lightly golden on each side.
Remove them from the pan and place onto kitchen towel to remove excess oil.

Serve as a side, with a salad or my favourite way would be squashed in between two sliced of rustic bread with roasted betters and rocket.