I have finally crawled out from under the avalanche of courgettes to write some recipes. There’s no escape from them. They just keep on giving and the shelf in my fridge is bowing under the weight of courgettes again this week. It’s getting a bit ridiculous now. Mr g&g has, more than once, specifically requested a courgette-free supper, but I’ve no time for that kind of defeatist attitude when the glut craze sets in. So, for a second week running, I give you another plethora of courgette recipes:
Courgette Fritters with Lime Yogurt
This is inspired by Ottolenghi’s cauliflower fritter and lime yogurt recipe and uses a similar recipe.
For the yogurt:
- 250g Greek yogurt
- 1 lime, zested and juiced
For the fritters:
- 2 large courgettes
- 120g plain flour
- 1 garlic clove, crushed
- 2 shallots, finely chopped
- 1 green chillies, seeds removed and chopped finely
- 4 free-range eggs
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- 1 1/2 teaspoon salt (yes, it really does need that much)
- 1 teaspoon black pepper
Mix the yogurt and the lime together and season with a little salt. Set aside until needed.
Chop the courgettes into quarters, removing the seeds in the middle. Shred the courgettes in a food mixer (avoid grating them if you can, they just turn to mush). You’re looking for ribbons of courgette in roughly 3mm thick. Toss them in a pinch of salt and leave in a colander to drip for 30 minutes.
Meanwhile make the batter. Mix everything apart from the courgettes in a bowl and give it a good old stir so it’s well combined. Next, take a handful of the courgette and squeeze out the water then add it to the batter. Repeat until all the courgette is added. Again, combine well.
To cook, heat some sunflower oil in a deep-frying pan (about 3cm deep is fine). Add a little dab of the batter to the oil – if it sizzles, the oil is hot enough. Take a tablespoon of the mixture and drop it in the oil, turning after 3-4 minutes and cooking until golden all over. Remove and drain on kitchen paper. Do this in batches so the oil doesn’t cool.
Serve with the yogurt and a cold beer.
I use Jamie Oliver’s recipe here. Today, I leave out the bacon because I’m feeling frugal, but it’s still corker (though admittedly not as photogenic as Jamie’s).
Another keeper from the Head Chef in the Cookery School at Daylesford – and it uses loads of courgettes. Here are his precise instructions:
Courgettes 4-6 large
Garlic cloves 2-3
Parmesan handful, grated
Water, up to 1 litre
Crème fraiche 1 tbsp
“To make the soup, sweat the crushed garlic in a touch of grape seed oil and some salt and pepper until lightly golden. Add the finely sliced courgettes, season with salt and pepper and continue to sweat, covered, for a further 5-6 minutes. Add the water and blend the soup to a smooth consistency re-season to taste. Warm the soup through and stir in the basil, grated parmesan, crème fraiche and a squeeze of lemon juice.”
I think the courgette glut may finally be subsiding. But I can definitely see a runner bean glut looming on the horizon…