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.

INGREDIENTS

  • 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

METHOD

  • 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!

 

Courgette & Tomato Soup

Courgette & Tomato Soup

Making a soup is definitely not difficult, especially a veggie one. I’ve made variations on this recipe before, usually making it up as I go along – because how difficult can a soup made of courgettes and tomatoes be? But I decided this time, I wanted something a little bit different, as all of the veggies had come from our garden. Grown from seed. So, this time, I wanted a soup to remember. And, boy, did I find one! It’s still super easy to make, but it packs a punch in flavour terms, as it also includes spicy paprika and a generous sprinkling of chilli flakes. As autumn approaches, and as your garden may have a glut of zucchini and tomatoes, this is definitely a recipe I’d add to your warming and wholesome collection…

INGREDIENTS

  • Tomatoes – ideally ripe tomatoes on the vine for the best flavour. I used a mix of larger beef tomatoes and smaller cherry tomatoes from the garden.
  • Courgettes – for this recipe I used one courgette – the one above – and it was definitely sufficient
  • Olive Oil – a nice big splash, to start cooking the courgettes
  • Large White Onion – red would work as well, I think, but I wanted a bit more depth of flavour
  • Plain Flour – a large, heaped tablespoon was used to thicken the soup
  • Veggie Stock – two cubes were more than enough, in about a litre of water, which I topped up as & when necessary, as the soup was cooking
  • Fresh Basil Leaves, chopped – dried basil would also work, but fresh was delicious
  • Spicy Paprika and/or Chilli Flakes – depends on how much of a kick of you want your soup to have. We like spice, so used both.
  • Tomato puree – a generous squeeze, for extra colour and richness of flavour
  • Salt & Pepper – according to your taste

METHOD

It really is a chuck-it-all-in-the-pot and let it do itself recipe. I heated the chopped onion and courgettes in the olive oil for about 10 minutes, sprinkling with plenty of salt and pepper. Once soft, I added the paprika and chilli flakes, then the chopped tomatoes and mixed in the plain flour, cooking for a further 10 minutes. The stock was added along with the basil leaves – leaving a few unchopped for garnish – and the tomato puree and simmered for about 40 minutes. The soup was whizzed up until smooth, given another 10 minutes on the hob, and then served with warm, crusty, granary bread. And, there ware more than enough for lunch next day…

Just need to now decide what to do with the beautiful courgette flowers, which are very abundant…

Recipe originally found here.