Courgette and Sweetcorn Fritters with Tzatziki (revisited)

I've blogged courgette fritters before, and they are a great favourite of ours.  However, I tinker with the recipe, and discovered today that using self raising flour, instead of my usual plain, makes for a much lighter, fluffier fritter.  I made a batter with 2 very heaped tablespoons of SR flour, 2 eggs (from a neighbour's chooks, and fresh as anything) and a tablespoon or so of milk.  Mix well with a whisk, and season lightly with salt and plenty of pepper.  Allow to sit for half an hour.  Meanwhile, grate two medium courgettes, sprinkle with a teaspoon of salt and let them drain in a colander while the batter rests.  Strip the kernels from an ear of fresh corn (or use a small, well-drained tin), and finely-chop a couple of spring onions.  Break up a 100g block of feta into small chunks.  Now, drain the courgettes really well by squeezing handfuls tightly and then drying even more in kitchen paper.  Stir everything into the batter, and fry tablespoons of the batter in hot sunflower or rape seed oil until golden brown on each side.  You can do this in advance and reheat in a hot oven on a non-stick baking sheet for 10 minutes - they'll puff up again.  Make the tzatziki by grating half a cucumber and mixing with a small pot of Greek yoghurt, a grated clove of garlic, the juice of half a lemon, a handful of mint, finely-chopped, and salt and pepper.  Serve with the fritters with salad and perhaps roasted tomatoes, or maybe ham if you want some meat.  A great dish for kids, packing a real veggie punch, and definitely under a fiver.

Broadbean and Mint Fritters

The first broadbeans of the season arrived in the Riverford box on Friday.  By the time they were podded and skinned, there was just a teacupful of the emerald green beans.  They were perfect to mix into a minted batter with chunks of cheddar, and fried in exiguous quantities of olive oil in a non-stick pan.  They were then consumed with non-fat Greek yoghurt mixed with sweet chilli sauce.  The recipe made enough for four, so we'll have the rest for lunch tomorrow.  I don't know what the calories were, but I don't really care, they were scrummy!

Courgette, Ham and Cheese Fritters

The piece of gammon I roasted at the weekend has lasted pretty well and was very good value for (quite a lot!) of money! But it was good, organic, outdoor-reared pork, so worth it. A large mountain of courgettes led to risotto yesterday, and fritters today, with grated cheddar and shredded ham added to the mix, along with plenty of chopped mint and parsley. Nom nom. Simply grate a couple of courgettes, sprinkle with salt and leave to drain. Squeeze out well with your hands and some kitchen towel. Mix with the ham and cheese, two eggs and two tablespons of flour. I also added a teaspoon of chilli sauce and plenty of pepper - no salt is needed. Just shallow fry in dollops, drain on kitchen paper and serve. I make no apologies for the fact that this is the third - I think - recipe for courgette fritters on here, in one form or another - I like them, OK?! And, they are as cheap as chips - or fritters....