Courgette fritters are delicious served with a tomato and feta cheese salad for a light lunch or to accompany grilled lamb chops for a simple supper
- 450g (1lb) small to medium courgettes
- 2 tsp salt
- 1 heaped tbsp plain flour
- 1 egg, beaten
- 3 spring onions, trimmed and finely sliced
- 1 lemon, zest finely grated
- 1 garlic clove, finely chopped
- 1 tbsp thyme, mint or chives or finely chopped
- 1 tbsp Parmesan cheese, finely grated
- Vegetable oil for frying
Coarsely grate the courgettes and place in a colander with the salt. Place the colander over a bowl and leave to drain for about an hour. This step is important to remove the excess moisture from the courgettes so they are not watery.
After an hour place the courgettes in the centre of a clean towel and wring out as much excess water as possible, the courgettes should be quite dry. Sift the flour into a bowl and whisk in the egg until smooth. Add the courgettes, remaining ingredients and mix well.
Heat a large frying pan with a couple of tablespoons of oil. When the oil is hot take a heaped tablespoon of the mixture and drop it into the pan, flattening it out slightly with the back of the spoon. Leave to cook for a couple of minutes until the fritter is brown on the bottom then flip over and cook for another couple of minutes. Place the fritters on a plate lined with kitchen paper to drain off any excess oil then serve.