A rustic summer lunch: courgette fritters

Last week I cooked lunch for friends who are vegetarians and finally got to try out Nigella Lawson’s recipe for courgette fritters (Forever Summer cookbook) as well as use up a pile of courgettes I had grown in the garden.

It’s a simple and yummy recipe that goes well with a green salad, a wedge or two of lime and a baguette. It’s also a great way to incorporate fresh summer herbs and vegetables from your own garden.

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– 750 grated courgettes

– 5-6 spring onions, finely chopped

– 250g feta cheese, crumbled

– small bunch fresh parsley, chopped

– small bunch fresh mint, chopped

– 1 tbsp dried mint

– 1 tsp paprika

– 140g plain flour

– salt and pepper

– 3 eggs, beaten

– olive oil for frying

– 3-4 limes


Coarsely grate courgettes and spread on a clean tea towel to soak up excess moisture (20 mins). Put onions, feta, parsley, mint and paprika in a large bowl and mix. Add the flour and season well with salt and pepper. Gradually add eggs and mix thoroughly before adding courgettes.

Heat a tablespoon of oil and fry gently on both sides until golden brown and cooked throughout. Depending on the size of your saucepan you will need to cook the courgette patties in batches.

Chop up the limes, squeeze some juice on each and sprinkle a little extra mint; serve on a plater with the remaining lime wedges.

Delicious… go on, give them a try! SCH

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