I have plenty of courgettes at the moment, thanks to generous friends and family. Here's one recipe that we all love. It's ideal for any meal of the day - serve it at breakfast with a poached egg, for lunch with cold meat and a salad or for dinner as an accompaniment to a variety of meals.
Courgette And Bacon Fritters
Olive oil, to fry
8 smoked streaky bacon rashers, finely sliced
175 g (6oz) self-raising flour
175 g (6oz) ricotta cheese
125 ml (4fl oz) milk
2 medium eggs, lightly beaten
2 medium courgettes, trimmed and coarsely grated
50 g (2oz) broccoli florets, finely chopped
4 tbsp freshly chopped chives
Heat a little olive oil in a large non-stick frying pan and cook the bacon until golden and crisp. Set aside.
Put the flour into a large bowl, then mix in the ricotta, milk and eggs to make a smoothish batter. Next lift up handfuls of the grated courgette over the sink and squeeze as hard as you can to get rid of excess moisture then stir into the batter.
Next stir in the broccoli, chives, the cooked bacon (set pan aside to use later) and plenty of seasoning.
Give the pan a wipe, add a little olive oil and return to a low-medium heat. Add large spoonfuls of the batter (spacing apart, cook in batches) - spreading slightly to level. Cook until golden on the bottom (about 4min) then flip and continue to cook for a further 4min or until both sides are golden. Lift on to a plate, cover with foil and keep warm while you cook off the rest of the batter.
* These are freezable. Allow to cool. Stack the fritters, dividing them with squares of baking parchment. Freeze in a freezerproof bag or box for up to 2 months. To serve, reheat in a single layer on baking sheets in an oven preheated to 200°C (180°C fan) mark 6 for 15-20min until piping hot.
Take a look at these websites for more kitchen information and pictures:
We can email you every time the website is updated. All you have to do is pop your email address in the 'follow by email' link in the panel on the right.