I’ve seen a few people on my social media feeds who have a glut of courgettes and marrows from their veggie patches. Growing your own produce is awesome but you do sometimes need to have a creative repertoire of useful recipes for when you get an unexpectedly bumper crop. You don’t necessarily want to be eating courgettes for an entire week but nor do you want them to go to waste. So it’s handy to have a few “eat right now” recipes and maybe a couple of “for the freezer” back-up recipes that you can store for when you aren’t quite so sick of the sight of them!
These fritters are really light and zingy. Perfect for summer. I haven’t actually tried this but I reckon you could probably cook them, leave them to cool, then stack them up in batches with squares of greaseproof paper in between each patty, and freeze them. Then you could oven cook them from frozen when you want a quick meal. Just like the frozen veggie burgers you can buy pre-packed. It should work well.
3 large courgettes, grated
zest of 1 lemon
50g grated parmesan
1 tbs sweet chilli sauce
Bunch of mint
2 spring onions, chopped
Small tin of sweetcorn
Courgettes release an awful lot of water. Some recipes suggest squeezing the grated courgettes over the sink in a muslin cloth or tea towel but I’m too lazy and it all seems a bit messy. So for my recipe, it’s best to work quickly and not leave the batter sitting about for too long, or it’ll become too wet to handle in the pan.
Put all of the ingredients into a large bowl. Tear the mint leaves into the bowl, discarding the stalks. Stir the mixture until it’s thoroughly combined. I got my hands in there and gave it all a good scrunch.
Meanwhile, heat some oil in a large pan. When it’s nice and hot dollop a large heaped tablespoon of the mixture into the pan. The fritters will need a few minutes each side, until they are crispy and brown. Because they’re quite soft, I found I needed two spatulas to turn them. Bit tricky but I soon got the hang of it and they kept their shape.
That’s it! Very quick to cook. Really fresh and tasty.
I served them with crispy grilled bacon and mushrooms. The salty, crispy bacon went really well with the soft, light texture of the patties. But you could serve them as a veggie main, with salad and maybe some new potatoes or couscous. I reckon a runny poached egg on top would be epic. Scrummy.