Courgette Fritters

If you grow courgettes it goes without saying that you will have a glut. And in this year's heat they're multiplying even more than ever. Pick them young and use its sweet and subtle flavour and soft, creamy texture in chutney, steamed with butter, in stir fries, ribboned and marinaded in lemon juice and olive oil or in an unctuous ratatouille. Or, try these delicious, quick and easy fritters. 

Ingredients:
500g courgettes
½ tsp sea salt
40g plain flour
½ tsp baking powder
20g fine polenta or cornmeal
4 spring onions, finely chopped
2 eggs, beaten
Pinch of nutmeg
15g chopped fresh herbs and 100g feta
Oil, to cook

Method:
  1. Coarsely grate the courgettes into a colander and sprinkle with salt. Leave to drain for between 30 minutes and an hour, and then squeeze out thoroughly and put into a large mixing bowl.   

  2. Mix the flour, polenta and baking powder well, then stir into the courgettes, along with the spring onions, beaten eggs and nutmeg (as well as herbs/feta, if using).

  3. Season lightly.

  4. Coat the base of a frying pan with a decent layer of oil and put on a medium-high heat.

  5. When hot, spoon the batter into the pan and flatten slightly.

  6. Cook for a couple of minutes until golden brown, flip and repeat.

  7. Blot with kitchen towel and serve while hot.
Courgettes anyone?
Courgette season is well underway at Warriston Photos: NM