Suddenly we have an abundance of courgettes and broad beans in the garden. We can pick the courgettes practically every day and we need to if we want to catch them before they become marrows! I can already see the small flowers of new fruit sprouting on the plant.
We have been eating and freezing lots of ratatouille but I also like to make these courgette fritters which are ideal to take on Summer picnics as they are delicious warm or cold.
This recipe makes 10-12 fritters.
Ingredients
2 large courgettes or 4 small ones, around 350grms
half a cup of shelled broad beans
3 spring onions
100grms feta
1 tbsp fresh mint (more if you like!)
1 tsp lemon zest
2 large eggs
1 heaped tbsp plain flour
salt & pepper to season
olive oil for shallow frying
Method
1)Take the broad beans from their pods and boil for 2-3 minutes (or you can use frozen broad beans or even peas if you prefer!). Cool immediately by running under cold water then shell the beans. They are a fabulous bright green colour inside!
2)Grate the courgette on the larger holes and squeeze out as much excess liquid as you can.
3)Chop the spring onions, feta and fresh mint and mix together with the lemon zest.
4)Break the eggs and whisk together, add the grated courgette and onion mix, combine and then stir in the flour.
5)Season with salt and pepper. The batter will be lumpy and should not be too wet.
6)Heat a little oil in a non-stick frying pan and drop spoonfuls of the batter in, flattening with the back of your spoon to form the fritters.
7)Fry gently for approx. 2 minutes each side, they will be golden and the egg should be completely set.
Eat warm straight away with plenty of fresh salad leaves or cool and refrigerate to take on your picnic.
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