Another 'Waste Not Want Not' recipe. The courgettes in the garden were minuscule one day and then huge the next, thanks to the wonderful British climate.
Undaunted, Zelda took one and made this delicious light lunch which could also become a more refined starter.
150g/5oz plain flour
2 free range eggs
175ml/ 6floz milk
75g/ 3oz cheddar, grated
150g/ 5oz courgettes
+ olive oil for cooking
If the courgette is large, with a lot of seeds, scrape the insides out first.
Then grate it.
Mix the eggs, flour and milk.
Add the cheese and courgettes and season well.
Heat a small amount of olive oil in a pan. (Keep fairly heat high throughout.) Drop small blobs of batter into the pan.
Cook both sides until golden.
Drain on kitchen roll.
Place cooked fritters on a plate and keep warm under a low grill or a very warm oven.
Lovely served with chilli sauce or, for a quick lunch, add some chilli flakes, coriander leaves and crisps.
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