Which 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 a clever tool or two!
Easy camping courgette fritters
- 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
- Grate (a coarse microplane is best) or process the courgette in the Zyliss 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.
- Mix everything together.
- 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.
- 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.
Some other options for additions – nooch (for a vegan cheesy effect), smoked paprika and lemon, fennel seeds….
Since we first wrote this recipe a while back, we’ve come across a brilliant hand-powered food processor.
It’s fantastic for getting your courgette to the right size with just a few pulls of a string! Also perfect for dips and chopping when you’re camping. No electricity needed and easy to clean. Costs around £20.
Don’t forget your camping spice tin
Make yourself a neat camping box of herbs and spices and you’ll never have to rummage in your kitchen bag again.
If you’ve got a weigh-and-save or zero-waste shop near you, you can refill containers like these more cheaply and with less wasted packaging too. We all have our own essentials and favourites, so pick and mix to suit, but here’s what we always have:
Curry powder, Mixed herbs, Chilli powder, Cumin, Coriander, Chinese five spice, Garam masala, Whole spices (cardamom, star anise, cloves), Smoked paprika, Dried lime leaves, Sesame seeds