Thursday, 19 August 2010

Courgette (Zucchini) Recipe 2

We've had a lot more rain, so time in the vegetable garden has been short. When I did get out I found my camera batteries were dead, so no pictures this week. So instead, here is another recipe for using up courgettes - this time it's courgette fritters. First grate your courgettes (above), sprinkle with salt and leave to drain for a couple of hours.
Squeeze the liquid out of the courgettes, keep the liquid for use later. Then mix in gram flour with some chilli powder, the amount of gram flour will vary according to how wet the courgettes are - the courgette/flour mix should be fairly stiff.
Make into fritters and deep fry - I drop a spoonful into hot oil - until golden brown.
At the same time, make the sauce by frying some onions, then add either fresh or tinned tomatoes. I usually add some spices - ground coriander, ginger and a small touch of chilli, but you could make a plain tomato sauce. Add the courgette juice - this will contain salt so you shouldn't need much seasoning.
When the sauce is ready, you can reheat the courgettes by dropping them in the pan with the sauce, or if they are still warm from frying you can serve on top.
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