The courgette production has slowed down on the allotment, thankfully. As everyone says on our plot, how many courgettes can you eat? We are still getting two every three days but the flowers are beginning to respond to the colder nights so we can see the end is near. They are not turning so quickly into marrows for one thing. Raw they are still so tender that you can just grate long strips into a salad or grill them first on a ridged grill pan to get a smoky flavour. This recipe is another way of using them up, and it is worth keeping for the periods of the year when actually we have to buy courgettes.
Courgette and Feta fritters
400g courgettes - grate them and squeeze out the juice in a tea towel
4 spring onions chopped finely
2 tbs dill - or a herb of choice but chop woody ones very finely
1 green chilli chopped
2 eggs beaten
150g Plain flour
150g feta crumbled
S&P - but less salt than usual because the feta is salty
Mix well and then fry tablespoonfuls in a shallow pan with a little hot oil. You will need to cook them in batches and keep them warm. This mixture makes about 16 so there is lots for 2 or enough for 4 with something else, or as a starter. Serve with a yoghurt & mint sauce on the side.
Courgette and Feta fritters
400g courgettes - grate them and squeeze out the juice in a tea towel
4 spring onions chopped finely
2 tbs dill - or a herb of choice but chop woody ones very finely
1 green chilli chopped
2 eggs beaten
150g Plain flour
150g feta crumbled
S&P - but less salt than usual because the feta is salty
Mix well and then fry tablespoonfuls in a shallow pan with a little hot oil. You will need to cook them in batches and keep them warm. This mixture makes about 16 so there is lots for 2 or enough for 4 with something else, or as a starter. Serve with a yoghurt & mint sauce on the side.
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