recipe for Courgette Fritters comes from Diana Griffiths
of Salamander Cookshop - www.salamandercookshop.com
has been one of Britains leading cookshops since
1993. Their philosophy is to bring you the best kitchen
equipment quality cookware, bakeware, knives,
mills and other kitchen utensils and accessories
from around the world.
Courgettes are a great base for many seasonings, and
in this case they work exceptionally well with mint,
dill and feta cheese. You can of course use a different
combination of strong flavoured herbs and cheese, but
from many years of making the recipe below, it is a
summer favourite eagerly awaited as the first courgettes
grow in the garden. Serve it with a green salad, and
maybe some grilled tomatoes with herb butter made with
dill and mint on top.
for Courgette Fritters
4 - 5 medium courgettes
1 tbsp olive oil
200gms feta cheese, crumbled
2 tsp fresh dill, finely chopped
1 tsp fresh mint, finely chopped
grated rind of half a lemon
4 eggs, separated
40gms plain flour
Olive oil for frying
to make Courgette Fritters
the courgettes into 1 cm cubes and fry gently in a
non-stick frying pan for about 8 minutes. Stir frequently
and cook until they are just starting to turn golden,
taste cooked, but are still holding their shape and
them in a large bowl and add the feta, herbs, lemon
peel and freshly ground pepper (you probably won't
need to add any salt to this recipe as the feta is
in the egg yokes and the flour to the courgette mixture.
the egg whites until stiff.
in about a quarter of the egg whites into the courgette
mixture to 'loosen' it and then gently fold in the
rest with a spatula.
a tablespoonful of olive oil in the non-stick frying
pan turning down to medium before you add the batter.
one and a half tablespoonfuls of the mixture into
the frying pan for each fritter.
the fritters over when they are nice and brown, frying
once on each side. They will be light, soft and slightly
moist in the middle.
12 x 8 cm fritters