Courgette Fritters

Courgette Fritters

Like a lot of our garden, now that autumn – and the rains – have finally arrived after a very long, hot summer, our vegetables seem to be growing at quite a pace. From seeds, we’ve got a bit of a bumper crop of courgettes, so having done a few soups, we decided to try fritters. I don’t know why I always assumed these would be tricky to make – because they’re not, at all. If you have all of the ingredients to hand, they are quick and very easy. And, if you have an excess of fritters, they can be easily frozen for next time.


  • 240 g courgettegrated
  • 2 medium eggs
  • 65 g plain flour
  • 1 teaspoon baking powder
  • Sea salt and black pepper
  • Feta (or parmesan or cheddar – in fact, any cheese which takes your fancy. 40g is recommended but we added waaaay more than this!)
  • Freshly chopped mint
  • Peas (if frozen, just run boiling water over then to thaw them)
  • Olive oil


  • Grate the (medium sized for two people) courgette and then squeeze out the excess liquid and discard. Set the grated courgette aside.
  • In a large bowl, whisk the eggs and then add the flour and baking powder and season, with salt & pepper
  • Add the courgette, peas, cheese and fresh mint and gently mix it in to form a batter.
  • Heat a drizzle of olive oil in a pan and then add spoonfuls of batter to make fritters around 10cmin diameter. Fry for about 5 minutes each side – the thickness of the fritter will dictate the frying time, but you want then to be crispy and brown on the outside.

Served with tzatziki & oven baked rosemary and garlic potato wedges, this was another winning autumn dinner dish. We’re only just really getting into growing our own vegetables and still have a long way to go to be producing enough for us to actually live on, but what we are getting from the garden at the moment, is enabling us to be a bit more experimental in the garden, and not so reliant on the supermarket. And, nothing really beats popping out of the front door and into the garden to pick a courgette or two for dinner!


Spaghetti al Limone – a taste of summer

Spaghetti al Limone – a taste of summer

Spaghetti dishes are often our go-to meals, especially if we’re a bit short on time. Current favourite is just flash frying, in olive oil, chilli flakes and garlic and mixing through spaghetti, and sprinkling with parmesan. Done in less than 10 minutes. But recently, on one of my favourite Twitter accounts – Beauty From Italy – I spotted this alternative and had to give it a go.

Spaghetti Al Limone

On first reading, this recipe looks easy-peasy but  you do need to set a little bit of time aside for prepping and it’s also not a one pan meal. But, go for it – it’s absolutely deliciously decadent. And, surprisingly, when you taste it, there’s not a drop of cream in sight. The recipe below will serve four, but we couldn’t find our scales so we guesstimated and it all worked out OK, so we think you don’t need to fret over quantities too much.

* about 400g dried spaghetti
* 2 organic small/medium lemons – we used a mahoosive lemon & the end result was very “lemony” so maybe go for small ones if you don’t want it too tart
* 160g unsalted butter (at room temperature)
* 80g finely grated parmesan cheese – no weighing out of parmesan in this house so think we’d have used way beyond 80g. You can’t restrict your use of fresh parmesan…
* freshly cracked pepper
* extra-virgin olive oil (optional)

Bring a large salted pot of water to the boil. While it is boiling prepare your other ingredients; squeeze the lemons and keep the lemon halves to one side; finely grate the cheese and set aside; chop the butter. Cook your spaghetti, then transfer it, using tongs, to a second pan – liberally splash in the water it’s been cooking in. Then add the chopped butter and lemon juice and stir until it becomes very creamy. At this stage add in the parmesan and stir. And, it’s ready.

Pile onto warmed bowls, sprinkle with a bit more parmesan – because why wouldn’t you? – and black pepper. Keep your halves of lemon handy in case you need a bit more zest to squeeze over. And, enjoy…