I’ve started and abandoned more blogs than I care to think. Mostly through frustration at themes and tricky posting than anything else. I’m no techno-phobe, but I generally find I have more pressing things to do than figure out coding, especially during the summer months. Like coming up with how to use up our never ending supply of courgettes (zucchini for my Aussie friends).
But now the weather is turning, and I have decided to start (yet) again to see if I can get into a rhythm with writing and posting, sort out my coding and theme woes and finally get out into the world of blogging.
I’ve moved to a little cottage just outside London with Mr T. It’s idyllic, with a beautiful outlook onto a deer park and a large garden. Mr T has lovingly laid out the garden into 3 zones. Near the house is patio and large flower bed, with a handy section just outside the back door where we grow herbs amongst the flowers. Further down is a shed & green house, plus a pond. This leads onto our vegetable patch. After the veg patch, hidden behind the artichokes is a mad strawberry patch, this leads down to the wild part of the garden, backing onto the deer park.
We’ve had rather a good year of crops, and we’re experimenting with what we like, what works and what doesn’t. And with what we find delicious and not so much.
So- to celebrate, I thought I’d start with one of the successes, which also happens to be brilliant at using up a glut of courgettes.
For the Fritters:
- 2-3 courgettes- grated
- 1 finely cut onion
- 2 ‘Flax’ eggs (ground linseed mixed with water until made into a paste)
- 1 tbs fresh herbs (I used thyme & parsely)
- 1/2 cup plain flour
For the Yoghurt dip:
- 1/2 cup plain vegan soy yoghurt
- Mixed herbs (I used chives & parsley)
- 1tbs fresh lemon
To make the fritters:
- Put the courgettes in a colander with a sprinkle of salt for 15 mins to half an hour. This draws out the moisture which if you leave in make the mixture too sloppy- use some paper towels to squeeze out the excess moisture too.
- Mix the vegetables & herbs together in a large bowl until combined.
- Add the flax egg & stir thoroughly.
- Then, slowly add the flour tablespoon at a time until you reach a thick glumpy consistency. You want these to be able to be ‘spoon dropped’ and keep their shape. Not sloppy but not too firm. Add flour until you’re happy..
- Heat a heavy bottomed frying pan with a little olive or rapeseed oil. Drop in heaped tablespoons to form each fritter. I generally cook 4 at a time.
- Once cooked on one side- flip – cook the other side & remove to a plate. Use a paper towel to soak up any excess grease.
- Keep cooking in batches until done.. if the mixture looks a bit sloppy, add a bit more flour.
To make the sauce just mix together the ingredients.
To serve: I like to make a nice crispy salad to serve, and maybe some baguette. Or serve alongside a selection of salads for a lazy summer lunch with friends.
This recipe makes enough for 4 people, or two greedy people with left overs for the next day..