Morning everyone.
Lottydolly - just for you! I am sure the Mods will move it if it should be elsewhere.
Courgette Fritters
1 lb of grated courgette
1 large onion, finely chopped
2 eggs
4 oz plain flour
4 oz feta cheese, crumbled
salt and pepper (garlic salt if you have it is delish)
herbs of your choice – I used dill and oregano
Grate courgette and put in a clean tea towel and squeeze excess liquid out.
Mix all ingredients together in a large bowl to form a 'batter'.
Large frying pan with a little sunflower or olive oil. Heat and then put in tablespoonful of batter and pat down a little. You are aiming for a fritter to be about half an inch thick. Put 4-5 fritters in to cook at a time. Don't allow them to touch one another. Flip over. Cook until nicely browned on each side. Put on a rack to cool slightly.
These can be eaten warm or cold. You can reheat them if you prefer them warm. Crisp them up under the grill.
Nice with a cucumber and garlic dip.
I made a batch of these yesterday to take on a picnic today. I am off to Bodnant Gardens in North Wales (near Conwy I think) with some friends. Really looking forward to it and as I look out the window the sun has just come out! So, leg in a pant and get that greenhouse watered, tomatoes and cuke for lunch picked and 'grub' packed. Have a lovely day everyone.
Lottydolly - just for you! I am sure the Mods will move it if it should be elsewhere.
Courgette Fritters
1 lb of grated courgette
1 large onion, finely chopped
2 eggs
4 oz plain flour
4 oz feta cheese, crumbled
salt and pepper (garlic salt if you have it is delish)
herbs of your choice – I used dill and oregano
Grate courgette and put in a clean tea towel and squeeze excess liquid out.
Mix all ingredients together in a large bowl to form a 'batter'.
Large frying pan with a little sunflower or olive oil. Heat and then put in tablespoonful of batter and pat down a little. You are aiming for a fritter to be about half an inch thick. Put 4-5 fritters in to cook at a time. Don't allow them to touch one another. Flip over. Cook until nicely browned on each side. Put on a rack to cool slightly.
These can be eaten warm or cold. You can reheat them if you prefer them warm. Crisp them up under the grill.
Nice with a cucumber and garlic dip.
I made a batch of these yesterday to take on a picnic today. I am off to Bodnant Gardens in North Wales (near Conwy I think) with some friends. Really looking forward to it and as I look out the window the sun has just come out! So, leg in a pant and get that greenhouse watered, tomatoes and cuke for lunch picked and 'grub' packed. Have a lovely day everyone.
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