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 our microplane grater.
Have a look at our other tried and tested camp kitchen utensils. Some make your life easier (like the folding potato masher). Others mean you can be a bit kinder to the environment (food wraps, for example). All work well and are easy to pack.
- 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 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.
- 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.