Fritters are a great way to use up the abundance of locally-grown courgettes in the Dordogne at this time of the year. It’s a bit fiddly extracting the water from them but well worth the effort. In this recipe I have suggested tablespoon-sized portions. However, if you made the portions a little smaller, you could serve them with pre-dinner or BBQ drinkies.

1 large courgette

2 shallots

1 clove of garlic

200g crumbled Feta cheese

Large handful of fresh herbs

Dried herbs

30g plain flour

1 egg, beaten

Salt and black pepper

Olive oil for frying

Lemons

 

  • Coarsely grate the courgette. Squeeze the water out of the courgette with your hand then spread out on two sheets of kitchen roll on a large plate. Place two further sheets of kitchen roll over the courgette and press. Leave for ½ to draw out the excess water from the vegetable.
  • Finely chop the shallots, garlic and fresh herbs and add to a large mixing bowl. What herbs you use is up to you. I used basil, thyme, parsley and sage because that’s what I had.
  • Add the dried herbs (I used chives).
  • Add the crumbled Feta.
  • Add the courgette.
  • Add the flour and salt and pepper and stir well.
  • Add the beaten egg and stir really well.
  • Heat some Olive oil on a hot plate. Do a trial run by placing a tablespoon-sized portion of the mixture onto the plate. Press down with the back of the spoon. It’s important that you don’t use larger portions of the mixture as it is quite wet in consistency and will not cook inside if the portion is too large. Cook for a few minutes before turning over. The fritter should be golden. If the fritter is too wet, add some more flour to the mixture in the bowl before continuing. How much flour is used will depend on how much water you were able to extract from the courgette.
  • Serve with wedges of fresh lemon.

mylittledordognekitchen…all recipes are cooked from my little kitchen at home in the Dordogne. I follow the seasons and only use what is available at the time. Here you won’t find complicated recipes with lots of ingredients to measure. That’s not my style. My recipes are not about precision. They are casual, basic and easy to throw together.