Courgette Fritters & Extras

• I posted the original courgette fritter recipe in 2017.
• Although courgette fritters are not from an old Polish recipe they do have some similarity  to Polish potato pancakes and to carrot pancakes.
• Courgette in Polish is cukinia – so this is another vegetable that owes its name to Italian  – zucchini.
• I often make variations on this recipe by adding other vegetables such a baby leaf spinach or sweetcorn (also see sweetcorn fritters).
• Chopped chilli is also a good addition.
• The amounts of the ingredients are all approximate.

Ingredients

• 2 to 3 courgettes
• 1 egg (can be 2 if using more vegetables)
• 2 -3 tablespoons of soured cream, yoghurt, crème fraise or yoghurt cheese
• 2 tablespoons of plain flour
• Grated rind of 1 lemon(optional)
• Salt
• Sunflower oil for frying.
• *
• Baby leaf spinach, sweetcorn and chilli or any quickly cooked vegetable.
• Chopped garlic – optional

Method

• Grate the courgettes using a coarse grater.
• Sprinkle the courgettes with salt.
• Place the salted courgettes onto a clean tea towel and place this in a colander for around 30 minutes.
• Wrap the tea towel up and squeeze out the liquid from the courgettes.
• Note
• The green stains on the tea towel will come out in a hot wash but  do not use fabric softener for tea towels used for this and similar purposes.

Place the dried grated courgettes in a bowl and add the grated lemon rind.

Keep them on a heat proof plate  in a low heat oven whilst you make the rest.

• You can place a sheet of kitchen roll on top of the first layer to stop them sticking.
• Serve them with grilled meats and salad.

• Served here with grilled bacon and fried eggs.