My parents garden is just starting to deliver the goods after this strange summer, my mum brought us a box of goodies last week including courgettes, rhubarb, broad beans, cucumber and what is possibly the world’s largest lettuce.
In fear of never getting another thing into the fridge I thought I better get cooking.
James loves these kinds of dinners due to the sheer quantity of washing up and general chaos I manage to create in the kitchen.
Here is the method for the fritters
You need 3 courgettes, 4 if your mum hasn’t grown a monster… Some spring onions, fresh mint, self raising flour, an egg, salt, pepper, chilli flakes, a lemon and a clove of garlic.
First grate your courgettes. I used the food processor….as I said James loves washing up….
Put the grated courgette into a colander , place some kitchen paper on top and press down. The idea is to get as much liquid out of the courgette as possible.
While it dries off, chop your onions and mint. Confession time, I used the processor again….I’m sure Jamie Oliver doesn’t but then he probably hasn’t done a full shift in retail in plus 30 degrees and then done a 3k run… If he wants up question my knife skills then he can frankly bring it….
Anyway add them to the courgettes in a bowl, with a good pinch of salt, grind of pepper, teaspoon of chilli flakes and the garlic.
Zest your lemon. If you don’t have one of these graters, seriously put down your computer and go buy one now! They are awesome!
Next add 1 cup of self raising flour. Stir it all around. Add the egg.
Mix until it is all thoroughly combined.
At this point you can make your accompanying bits and bobs.
Heat up a frying pan or two with some oil. Dollop spoonfuls of the mixture into the pans once they are hot.
Once you see the edges start to turn brown flip them over and cook the other side.
Extremely yummy dipped in minty, yogurty, garlickyness….
Meanwhile James continues to wash up…..