Courgette fritters – and a question of graters

courgette frittersWhich kitchen tools are essential for your camping kit and which can you manage without? I don’t think we’d ever pack a mortar and pestle or an apple-corer, but what about a grater? Useful for cheese, but what else? Well, we love this courgette fritter recipe so much, it could be worth making room for our Microplane – and, of course, we’re anticipating European camping trips with courgettes sprouting up everywhere.

  • Two or three courgettes (depending on your appetite and their size)
  • A medium, very finely chopped onion (spring onion would be nice too)
  • About five tablespoons flour (chickpea is best, but anything will do)
  • Chopped chilli
  • Salt and pepper
  • Three tablespoons chopped coriander
  • Oil for frying
  • When we cook this at home, we add a teaspoon of baking powder for lightness, but it’s not essential
  1.  Grate the courgette and squeeze out as much liquid as you can. I have been known to add the liquid to a glass of orange juice – seems such a waste to throw it away.
  2. Mix everything together.
  3. Heat the oil in a frying pan and, if you’ve got time and inclination, test-fry a bit of your mixture so that you can check it for seasoning.
  4. Form the mix into flat patties (you’ll probably need to spoon them in and then shape with the spoon). Fry over a medium heat till brown and crisp on both sides.

These are delicious with a hot tomato sauce, a sweet chilli dipping sauce or make great ‘burgers’ in a bun with salad and relish. And they’re good cold too.

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