My garden seems to gift me courgettes every day during the summer months, they almost multiply overnight. That said I never learn from the summer before, I always seed and plant too many courgette plants. One plant would be more than enough to feed my family but yes, I have yet again planted three plants. Anyway, I’m not really complaining because my love for courgettes is never ending. Mum taught me well on how to prep and use courgettes as my dad was also a keep allotment keeper and he’d grow a ridiculous number too.
Fried with a pinch of salt and a light spritz of lemon, sliced, dipped in batter and shallow fried, filled, and baked, ribboned for a salad or added to pretty much anything you fancy. The humble courgette can be so much more than just courgette fries. They are robust and react differently in a positive way to being baked, fried, or just served thinly with a little squeeze of citrus and fennel tops. This year I am growing a variety with a striped outer skin, they are so very beautiful. When courgettes are picked a little smaller, they tend to taste that much sweeter. As they grow their skin can become a little bitter. This can be counter-balanced by salting (this is a method that I was taught) as you would aubergine. I however find that I can tolerate their bitterness so find the need for salting courgettes unnecessary. All I do is peel bands of the skin away, leaving a zebra looking courgette.
So, look no further for the recipe that will save you through the summer season when all you can see growing virtually daily are courgettes. I am a courgette lover. I give you my courgette fritters. They can be altered by adding a little grated onion, a variety of different herbs and even a little grated carrot for added sweetness. Make them and serve as a side, as a light lunch with salad or layered into a panino with a Genovese pesto and some roasted peppers. Forever hungry, forever eating.
Preparation time: 10 minutes
Frying time: 15 minutes
3 medium courgettes, grated
2 eggs, whisked
Small handful, mint, chopped finely
Small handful parsley, chopped finely
80g Parmigiano, grated
1 small lemon, zested, juice
70g 00 flour
Salt & pepper, to season
Olive oil for frying
- Grate the courgettes and squeeze out any excess liquid.
- Add the courgettes into a mixing bowl and add the egg. Stir to combine.
- Tumble in the chopped mint, parsley, Parmigiano, lemon zest and juice. Stir.
- Add the flour and mix, season with salt and pepper.
- Into a shallow sauté pan add 4 tbsp. olive oil. Bring to a medium heat.
- Add tablespoon amounts of the mixture to the pan, pressing each tbsp. amount down to form shallow disks. Fry for 3 minutes, then carefully flip them over with a spatula and cook for another 3 minutes.
- Remove the cooked fritelle from the heat and place on pre-cut kitchen towel to remove any excess oil.
- Repeat with the remaining batter.
- Eat as required.
Carmela’s tip: I like to sometimes add a little crumbled gorgonzola or dolcelatte to the courgette mixture. Feta works incredibly well too.