I finally, finally got a few courgettes last week. Three, to be exact, hardly a good haul from three plants, not least when there are books with titles such as 'What Will I Do With All Those Courgettes'. Still, three was better than the 'none' I was expecting at various points through the summer, given that not a single female flower formed until August (due to the cold and wet), and then most of them subsequently turned yellow and fell off (due to the cold and wet), a tendency that continues to this day. Clearly this 'Verde di Milano 'variety, chosen for its suitability for pot growing, is not a huge fan of the English summer, however much it might like restricted space. I think I'll be searching for a replacement next year, so any suggestions of a small-ish courgette that can also deal with a bit of adverse weather would be very welcome.
Anyway, back to my three courgettes. There I was, admiring them on a daily basis, when suddenly I realised that one in particular was threatening to turn into a marrow, as is their wont, and suddenly we were having courgettes for dinner. We had been eating a fair number of courgettes and so I was quite keen to try something new. A quick rummage in the recipe books later and I had dug a recipe for courgette fritters, which was such a success that I thought I would share it with you lucky people who have managed a small glut this year. We ate the fritters as a side dish with borscht and freshly made bread, but I imagine they could be placed on any number of menus.
- 2-3 courgettes
- 50g freshly grated parmesan
- 2 eggs, beaten
- 6-8 tsp unbleached flour (the recipe wanted 4, which turned out to be woefully little, so keep adding slowly until the right consistency is reached)
- veg oil for frying
- salt and pepper
Grate the courgettes and squeeze them in cloth or kitchen roll to reduce excess water. Then quite simply combine them with all the other ingredients, shape to a desired size and fry until cooked. The recipe suggested eating them with chili jam, which I suspect would offset the fried-eggy flavours nicely, as would any other chutney-of-choice.