As so often in the summer, we have a glut of courgettes and the question becomes quite pressing what can be done with them. I had a vague memory about fritters with a kind of Levantine touch. So this is what I tried out – and if it exists in some national or regional cuisine, I can only plead that I worked this out by myself… It has to be said that apart from letting the courgettes sit in salt for twenty minutes, that’s the part that takes the longest: this is a quick meal.
What you need:
- 3 courgettes grated
- 1 tblsp salt
- 1 largish or 2 smaller onions or shallots
- a handful of herbs (parsley, coriander, lovage, thyme, oregano, etc.), in our case from the garden
- 3 eggs beaten
- a generous amount of oil for frying
- 3 good tblsp flour
- 2-300 ml Greek-style yoghurt
- a handful of mint
- 3 cloves garlic
- herb salt and cayenne pepper to taste
What you do:
- Rub the grated courgettes with the salt and leave to drain in a sieve for at least 20 minutes, then squeeze the excess juice out (the drier the courgettes, the better).
- In the meantime chop the herbs (without the mint) and the onion(s)/shallots, and mix with the eggs and the flower.
- Add the grated courgettes and season to taste (salt and pepper, perhaps a touch of curry powder or, my option, Cajun spice).
- In a frying pan, heat the oil and when it is hot, fry the fritters for about 2 to 3 minutes on each side. Drain of the excess fat with kitchen paper.
- For the yoghurt sauce, chop the peppermint finely, squash the garlic and mix with the yoghurt, then season with herb salt and cayenne pepper.