Courgette Fritters

Courgettes (also known as zucchini) are flourishing in late summer, especially after rain. A lot of people are put off by these vegetables, especially when they are just boiled up.  We tend to fry them up sliced with a bit of added garlic, salt and pepper until they are golden brown, but this week i was given a recipe for courgette fritters.

Step 1

Grate the courgettes including the skins, squeeze out the excess juice if you want drier fritters.  I used a magimix.   Add herbs from the garden, a finely chopped onion and perhaps some peppers. I put in some finely chopped red chilli, this really spices things up.

Step 2

Mix flour and egg together to make a batter and add to the prepared courgette and veg.

Step 4

Heat 1 tbsp oil in a non-stick frying pan, drop in heaped tbsps of batter. Cook, in batches, for 2-3 minutes each side or until golden and cooked through.

The fritters can also be frozen and served when the season has passed.

Storing the crops

Most fruit and vegetables can be stored in some way. Depending on the crop, most root vegetables store very well in the shed, peas and beans can either be frozen or dried, garlic and onions store well if harvested and left to dry on a wire mesh in the greenhouse before stringing up.  Fruit such as apples can be stored, especially the later varieties and plums can be made into jam too. With a bit of forward planning there could be less waste and fuller freezers this winter.

TrackBack URI for this entry

Comments (0)

Subscribe to this comment's feed