Courgette, Feta & Dill Fritters

Fritters are a fab summer lunch with salads and a great way to use up a glut of vegetables. Courgettes are having their ‘glut moment’ on the farm right now, so here’s a delicious courgette fritter recipe for you to try if you get a lot of courgettes in your box and you’re stuck for ideas.

I usually make a gram flour (chickpea flour) batter of just gram flour, water and seasoning, and then stir in shredded/finely chopped veg to make fritters, but I didn’t have any gram flour so here’s a wheat and corn flour variety which works well too! Fritters are fairly forgiving, just use whatever flour you have in. Courgettes are quite watery vegetables, so I like to grate and salt them, then after the salt has drawn the liquid out, mix in enough flour to make a fairly thick batter. No need to add any other liquid or you’ll end up with soggy rather than crisp fritters!

Liz x

Ingredients (makes 6-8 fritters)

  • 1 large or 2 small courgettes
  • a large pinch of salt (about 1/2 a tsp or to taste)
  • black pepper to taste
  • a big handful of chopped dill or fennel fronds (or any herbs you like – mint or parsley work well)
  • a block of feta, crumbled (or make my tofu feta recipe here)
  • 4 tbsp plain flour (or more/less – see method)
  • 4 tbsp cornflour/cornstarch (or more/less – see method)
  • olive oil for frying
  • lemon wedges, salad & tzatziki to serve

Method

  1. Start by grating your courgettes into a large mixing bowl. Use the course side of the grater.
  2. Sprinkle over the pinch of salt and pepper and mix well. Then taste and decide if you’d like to add more. The courgettes should just taste pleasantly seasoned.
  3. Give the salt time to draw the liquid out of the courgettes and use this time to prepare some salads and make a tzatziki (simply mix grated cucumber through thick yoghurt, season with salt, pepper and a little crushed garlic, stir well and add a drizzle of extra virgin olive oil and fresh dill or mint).
  4. Once the courgettes are wet, this only takes 10 minutes or less, you can start adding the flour. I like to use an even mix of cornflour and plain flour. The corn flour makes the fritters a little crispier.
  5. Add one heaped tbsp of each flour to the wet courgettes then stir the mixture. Keep adding more of both flours and stirring until you have a thick fritter batter. If your courgette is very watery you’ll need more flour, if it’s drier you’ll need less.
  6. Then stir through the herbs and crumbled feta and warm up a frying pan to medium with a generous slick of olive oil in the bottom of the pan.
  7. Fry spoons of the mixture in small batches in the pan. Turn over after 3-5 minutes, once golden brown and crispy underneath and fry the other side for a further 3-5 minutes.
  8. Keep the heat at medium, don’t be tempted to turn it to high or you may get fritters which are burned on the outside and raw and doughy in the middle.
  9. Serve with salads and tzatziki for a lovely lunch. The fritters are delicious eaten hot with a squeeze of lemon. Or pop the fritters into a burger bun or sandwich as a summery veggie burger or sandwich filler alternative.

Smoked Carrot & Scrambled Tofu

Arn’t we lucky that the worlds tastiest organic carrots are a staple in every weekly Green Earth Organics veg box? Here’s one way to use them up in something a little bit different. Before going plant based, smoked salmon and soft scrambled eggs was one of my favourite breakfasts, reserved for special occasions like Christmas morning, Mother’s Day birthdays and so on. So I’ve recreated the dish with smoked carrot strips and scrambled, wobbly, silken tofu. It’s honestly, so delicious! Especially when accompanied with a celebratory glass of fizz (we also do this alcohol free one).

Carrots are perfect for this dish, they’re just the right colour and texture. When steam-baked with all the salty, tangy, smokey flavours they get just soft enough, but at the same time hold their shape perfectly. And of course you can also use this part of the recipe in any dish where smoked salmon is required. On bagels with cream cheese and capers? Stirred through a creamy pasta? As part of a lazy sushi bowl?

Silken tofu is the best tofu to use for making scramble. I see a lot of recipes calling for firm tofu, but it’s much too dry. Scramble should be silky soft, wobbly and beautifully buttery. If you are really missing that eggy flavour, get hold of some black salt and sprinkle over a tiny pinch of that just before piling on the smoked carrots. It’s sublime!

As always, let us know in the comments or over on our friendly Facebook page if you make this dish. We love to see what you’ve been cooking! Liz x

Smoked Carrot Ingredients

Method

Scrub the carrots then use a peeler to cut as many long strips as you can out of them. You’ll be left with thick middle bits – just eat those with hummus or chop them up and stick them in a soup or a stew.

Then put all the ingredients in a small baking dish and toss the carrots strips well so that they are all evenly coated in the marinade.

Cover the dish with foil or a baking sheet and put it in a preheated oven at 200C for 15-20 minutes or until the carrot strips are soft, but not too soft… Take the dish out every 5-10 minutes and stir to ensure the pieces of carrots on the sides of the dish are not getting over cooked.

Then put the steam-baked carrots and all the juices into a small box or covered bowl in the fridge overnight or for at least a couple of hours to marinade further.

Serve piled up on buttery toast with scrambled tofu and sprigs of dill.

Scrambled Tofu

Making a wobbly, delicious scramble is easy with silken tofu. Simply heat up a knob of butter in a pan until it melts, add the contents of a pack of silken tofu (I really like the Clearspring Organic one), season it with salt, pepper and a pinch of ground turmeric and heat up. Stir gently to break up the tofu into little curds as you heat. Then serve it on buttery toast and add an optional sprinkle of eggy black salt.