Herby Courgette Fritters
My late grandfather, Raymond Robison, was a man of the garden. He dedicated his life to the world of horticulture; he cultivated nurseries of young seedlings, grew plots of vegetables and maintained his own beautiful little garden. He lived on a country estate, with my nana, for the greater part of his life and was responsible for the hall’s green houses, flower beds and veggie plots. I have many a sweet memory in those beautifully walled gardens; I will never forget eating the purple grapes fresh off the laden vines, warm in my mouth from the late afternoon sun.
Although my granddad is no longer with us, his little cottage and gardens remain. I like to think we’ve done a good job keeping things in ship-shape (and by we I mainly refer to my mum, who has naturally inherited the green finger gene), but I can imagine my granddad will be itching to rake the leaves off the lawn and trim the hanging leaves off the tomato plants. My mum couldn’t bear the thought of an empty garden, nor the thought of breaking tradition; so this autumn we’ve had a plot full of courgette plants and runner beans.
But what does one do with bags full of courgettes?!? Well, naturally one makes herby fritters. These little babies are so delicious; just a little bit cheesy, fragrant with the fresh herbs, light and versatile. A perfect lunch snack or accompaniment with a main. This is also a great recipes to mix up; use a root vegetable like beetroot instead of courgette, remove the cheese for a dairy free option, add a bit of fresh chopped chilli for a little cheeky kick. Get inventive!!
- 1 medium courgette (yellow or green, or half of both!?!)
- 1 tbsp of plain flour
- 1 large egg
- 3 tbsp of freshly grated parmesan
- 3 spring onions
- a few sprigs of mint, chopped
- a few sprigs of thyme, chopped
- salt and pepper
- 2 tbsp of olive oil
- The first step is to grate the courgette. Easy peasy. Once grated gather the little shards and place them in a clean kitchen towel, and then squeeze out all the excess liquid.
- In a bowl, combine the courgette with the flour, parmesan, chopped spring onion, diced herbs and then season with salt and pepper.
- Then crack the egg into the mixture and combine.
- Add the oil into a frying pan and place over of medium/high heat.
- Either separate the mixture into two to make largish patties, or into four smaller portions. Then spoon the mixture into the pan, pressing it down gently to form a patty shape.
- The cooking time depends on thickness/size, but it should take 3-4 minutes on each side, or until they are golden and crispy.
- Once cooked place the fritters on some kitchen roll to remove the excess oil.
- Serve hot with poached eggs, a tower of bacon, or give it the attention it deserves and eat it alone. Enjoy!