Ages ago (October last year to be exact) I promised to tell you how to make these delicious Courgette/Zucchini Fritters:
One of the indulgences of living where there is access to all types of food at any time of the year, (as we do when in the UK) is the vegetables that traditionally had their season now can be bought throughout the year. I am aware there are people that are against this – carbon footprint concerns and all that, but I personally feel that if the food is in the shop enjoy it, that’s got to be better than it going to waste. If the damp dreary weather of winter is getting you down, what better than eating something reminiscent of sunny summer days?
1 large (about 9”) Courgette/Zucchini, cut into half and each half then sliced into quarters
3/4 cup fresh fine Breadcrumbs
1/4 cup finely grated Parmesan Cheese or other hard cheese you like
1/4 tsp Himalayan Salt
- Melt the butter in a dish.
- Pat the courgette pieces dry on some kitchen roll if needed.
- Mix the breadcrumbs, cheese and salt together in a dish.
- Roll the pieces of courgette in the butter to cover and then press into the breadcrumb mix, covering each piece all over.
- Place the breaded courgette pieces in a non-stick pan and bake in a hot oven – 220c for about 15 minutes or until cooked through and the crumb mix has gone a nice golden colour.
- Serve immediately to enjoy the crispiness of the outside and the delicious softness of the inside.
These fritters work really well with fish or chicken dishes along with a large mixed salad, with these I think you will find, like we did, that there is no need for potatoes or rice.
I hope you enjoy them. Next up Garlic Beans