Haskins is encouraging gardeners to make the most of their homegrown courgettes with an easy, quick and delicious vegetarian lunch of courgette fritters.
Alasdair Urquhart, Haskins’ in-house plant expert, commented: “Depending on weather and growing conditions, August and September tend to provide the best picking opportunities for courgettes. As they should now be in season, the humble courgette can be used in numerous dishes and one of our favourites is using them to make your own fritters.
“Even if you haven’t had time to grow your own courgettes, you can still follow our step-by-step recipe.”
Ingredients (serves two)
- 120g courgette, grated
- 1 large egg
- 50g frozen peas
- ½ tsp baking powder
- 3 tbsp plain flour
- Salt and pepper to season
- vegetable oil for frying
- Season the courgette with salt and pepper.
- Whisk together the egg, baking powder and flour in a bowl.
- Squeeze any excess water out of the courgette and then add the courgette and the peas to the batter in the bowl.
- Heat the vegetable oil in a large frying pan and when hot, drop in heaped tablespoons of the courgette mixture.
- Use the back of a spoon to flatten the fritter into the pan.
- Fry each fritter for 1-2 minutes, until golden brown on each side.
- Remove the fritters from the pan and serve.
Alasdair added: “This recipe is perfect for using up any abundance of courgette from the garden. And works well served with mango chutney or soured cream on the side.
“Courgettes are at their best when they around 10cm and this is the ideal time to pick them. If you leave them to grow any longer, they tend to lose flavour and texture.”