By about now in the summer, we start to get creative with our courgette glut. Here is a recipe for courgette fritters that we like.
Easy to make, with staple ingredients and deliciously crispy, these are filling enough to just be served with a green salad, or a rice salad or with new potatoes. For an extra kick, Peter likes to eat his with a good dollop of our homemade chilli jam.
I grate 2 small or 1 medium courgettes, skin and all. Then I add 2 beaten eggs, 125g of plain flour, 50 ml of milk, 40g of grated parmesan or pecorino, 2 tsp of baking powder and salt and pepper to taste.
I mix everything well. It feels a little dry at first but the courgettes add moisture and it all ends up smooth and ready to cook.
I fry them in a frying pan with 1cm of really hot sunflower oil. I cook them for a few minutes on both sides and they are ready when the batter is crispy and the fritters hold their shape.
I have tried this successfully with gluten-free plain flour and with non-dairy alternative to cow's milk and cheese, which makes this recipe very versatile and easy to adjust to various dietary requirements.