Wednesday, September 14, 2011

COURGETTE FRITTERS




Spent a lovely day in the kitchen today. The sun was shining outside but it is definitely an Autumnal sun, not a lot of warmth in it. A perfect day to potter around in the kitchen.

I had planned to make some mushroom soup, and once again I am surprised how little time it takes to produce a pot of fresh healthy soup. It was ready for me to have a small sample bowl for lunch. This would be supper tonight, served with chicken baguettes. I was looking for marinade ingredients for the chicken when I came across some courgettes I had bought at the farmer's market. I decided I should do something with them that was more exciting than my usual offerings.

I remembered seeing a recipe for COURGETTE FRITTERS fairly recently, and remembered thinking I must try them out. This seemed the perfect time. I had scribbled down the recipe and knew, for once, just where I'd put it.

A quick check to make sure I had all the ingredients. No problem, anyone will have the few things needed in their kitchen.

I set to work. I was amazed at the amount of liquid that I was able to squeeze out of the grated courgettes. This prevents them being soggy. They were quick, easy and delicious. I made 8 from the mixture with a little sample one, or should I say misshapen
one for me to test them out. A dab of sour cream made them even more delicious. I was struggling not to work my way through more. However, I was good, and left well alone, as who knows how many I would have made my way through!


2 medium Courgettes (about 500g)
1tsp course salt
2 Spring Onions ( finely chopped)
1 Large egg (beaten)
S&P
1/2 cup of SR Flour
!/2 tsp baking powder
Oil for frying.

Grate courgettes and place in a bowl with the salt. Leave for 10 mins then transfer to clean tea towel. Squeeze out as much liquid as you can. You will be surprised at the amount. Put back into bowl add egg, spring onion, S&P and mix well.
Now add the flour and B.P and stir to combine.

Heat oil in frying pan and drop spoonfuls of mixture into hot oil. Make the about 5cm (2") round. Cook until browned on one side then flip over and cook on other side until cooked through. About 4-5 mins in total.

They can be eaten immediately or re- heated in a hot oven at 170c (325f)for 15mins.

This amount of mixture should make 8-10 fritters depending on size. Serve with a drop of sour cream and enjoy this delicious little snack.

Now that summer is over I expect that there will be a lot more days to come when I will be found pottering around in my kitchen. A good time to try out all these recipes I've promised myself I'll make. In summer the kitchen really isn't where you want to be spending your time. So I look forward now to cooking my way through winter. Lol.

1 comment:

Dom at Belleau Kitchen said...

really lovely!... it always amazes me just how wet those courgettes are!... I always have to finish mine in the oven because they're too soggy in the pan... your recipe is brilliant!