Courgette fritters

It’s a bit early for my courgettes but a green-fingered friend has just dropped off a bag. I admit to enjoying them in fritters but boiled they leave me cold. Much better to barbecue them or even roast them at a high temp with garlic and olive oil, until crisp-tender.

Ingredients

3 medium	Courgettes, coarsely grated (Main)
2 Tbsp	Chopped fresh coriander, chopped
2 Tbsp	Chopped mint
1 small	Chilli, seeded and diced
100 g	Feta, crumbled
1	Shallot, diced
2	Eggs, lightly beaten
¼ cup	Self raising flour
1 pinch	Salt and pepper, to taste
2 Tbsp	Rice bran oil

Directions

1. Place the grated courgettes in a clean tea towel and squeeze out any liquid.
2. Combine with the coriander, mint, chilli, feta and shallot. Whisk the eggs, flour and seasonings then fold in the courgette mixture.
3. Heat a little oil in a non-stick frying pan on medium. Drop large spoons of the mixture into the pan. Cook in batches on both sides, until golden and cooked through.
4. Delicious served with a fruit salsa or drizzled with pomegranate syrup.

See more of Jan's seasonal greens recipes

Stir-fried steak and snow peas

Artichoke panzanella

Broad bean and fennel salad