The sounds of a productive garden in summer, the buzzing of bees, the tweets of birds and the groaning of the courgette plants under the weight of their fruit… the last one may be exaggerated but not by much! The garden has been going crazy with all the sunshine and thankfully now the odd downpour. Nothing has appreciated this weather more than the courgettes which have gone from zero to more than you can possibly eat in the space of a fortnight. We have four plants and I picked 6 courgettes off of them on Monday. Having already picked two over the weekend and more will be ready for the weekend. Added to this I rather stupidly have not reduced our local veg box scheme so guess what came in there!
Needless to say I was racking my brains for an idea of how to use so many at once because as much as I love griddling them for salads there are only so many I can eat that way! So I started thinking about the best meals I’ve eaten with courgettes and it came to me – at an amazing restaurant in Istanbul called Lokanta Maya we had the most incredible courgette fritters. Luckily the dish is so popular the recipe is written on a mirror on the wall of the restaurant. I recreated them with a few tweaks and I think they went down well – Joel described them as tasting “a little bit naughty” which I think is a good thing.
- 1kg courgettes (4 medium)
- 1 tbsp salt
- 100g whole meal flour
- 100g plain white flour
- 4 eggs
- 100ml milk
- 1 handful flat leaf parsley
- 4 spring onions
- 150g feta
- 300ml vegetable oil for frying
- Greek yoghurt to serveGrate the courgettes and place in a colander over a bowl, mix with 1 tbsp salt and leave for 30 mins then squeeze our all the liquid you can.
If you wish to keep each batch warm and serve together pre heat the oven to a low warming temperate – about 75 degrees and pop a baking tray in the oven.
Finely chop both the parsley and spring onions and add to the courgette.
In a large bowl combine the flour, eggs milk and pepper then whisk until a smooth batter.
Crumble the feta and mix through the batter.
In a large frying pan pour in enough oil to create a 1cm deep layer of oil and heat over a medium to high flame. Once the oil is hot (test with a tiny drop of the mixture, it should bubble and sizzle as soon as it hits the pan if it’s ready).
Carefully and in small batches add 1 tbsp of the mixture to the pan, fry for about a minute and a half before turning over and frying for a further minute. Remove with a slotted spoon and turn into kitchen roll or if like me you have a tray over a plate.
One the batch are ready to be removed from the pan transfer the resting ones to the oven.
Serve with some Greek yogurt and/or a squeeze of lemon juice. Great as a snack, starter or side.
One thought on “Courgette Two”
I have to try this! I just made zucchini (courgette?) bread and butter pickles, and I also like making zucchini nut bread. Long live the courgettes!
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