The recent sunny days, yet cold nights of this lovely spell of early autumn weather have more or less put an end to the courgettes. Mine are hanging on in there, but I really don’t think I’m going to get much more fruit now. In any event, I’ve earmarked their current position for next year’s broad beans, which I like to sow in late October/November for an early and hopefully problem-free crop next May/June. I plant the variety ‘Aquadulce Claudia’, one of the best autumn-sowing varieties, and find they make a good start before the worst of the winter, regrowing all the more strongly next spring. In contrast, my neighbouring plotholder’s spring-sown plants never really came to anything in this late, cold and dry spring, so I felt doubly glad I’d opted for autumn sowing – plus it’s one less thing to sow next spring!
The courgettes haven’t been wonderful this year either, I must admit. I had seven plants: four green ‘Defender’ and three golden ‘Soleil’, but the yellow ones, in particular, were dreadful: the fruit set, but never grew to full size. The Defenders were fine, just not quite as bountiful as usual, which was fine, but meant I wasn’t giving them away left, right and centre as usual! Time to try some new varieties next year, I think… I still have three or four in the fridge, and have been meaning to note down my favourite courgette recipes, so here goes: better late than never!
Courgette Fritters – serves 2-3
I first tasted these many years ago in a trendy little restaurant (Randalls) in the back streets of Bollington, on the Cheshire fringes of the Peak District – divine! They are quite a last-minute thing to cook, so probably best not attempted for a dinner party, but if you’re cooking a family meal or informal supper where you can stand and cook/talk at the same time, these are a delicious way of using up a glut of courgettes!
250g medium courgettes
Handful dill (optional)
2 egg whites
2 level tbsp plain flour (can use rice flour for a gluten-free alternative)
Rapeseed or sunflower oil
Cut the courgettes into 5-6cm lengths, than half and quarter each length, so you have 4 batons. Place in a colander, sprinkle with salt and leave to draw out excess juice over the sink.
Rinse and dry well in an old tea towel to remove salt.
Heat the oil in a large pan; I use a wok with a semi-circular tempura rack attached to the side and fill the wok until the oil is about 5 cm in depth. (You could, of course, use a deep-fat fryer, but I deep-fry so rarely that this method works equally well.)
When a cube of bread added to the pan sizzles and turns golden, the oil is hot enough to start the fritters.
In the meantime, whisk the egg whites until stiff, then gradually fold in the flour and chopped dill if using. Toss the dried courgette batons in the egg and flour mixture and add to the hot oil in the pan one at a time, using kitchen tongs. Don’t add too many to the pan in one go, as otherwise the oil will lose its heat and the fritters won’t cook sufficiently quickly.
When golden brown and crispy, lift the fritters out individually with tongs and leave to drain on the tempura rack (or on kitchen roll) while you cook the rest, using as many batches as you need to avoid overfilling the wok.
Serve hot as a side dish and enjoy!
Courgette and Feta Pancakes – serves 4
This is one of those favourite recipes scribbled on a bit of paper in my trusty recipe scrapbook and one I turn to several times each year. I think it first appeared in my organic vegetable box when I was tragically between vegetable plots. We’d moved house, but not had chance to grow any veg or take on the allotment, and I discovered a lovely local box scheme in the next village. They didn’t deliver and you had to drive down a very rutted track to reach the farm, but it was worth it for the fantastic smell of fresh basil when you walked in! They always added a recipe sheet in the box and this, I think, was based on one of theirs.
4 cups coarsely grated courgettes
4 eggs, separated
1 cup crumbled feta cheese
Handful dill (optional)
½ cup onion, spring onion or leek, grated or finely chopped
3-4 tbsp plain flour (gram flour works well for a gluten-free alternative)
Salt & pepper
Butter and olive oil for frying
Sour cream or crème fraiche to serve
Place grated courgette in a colander and sprinkle with salt. Leave to stand over the sink for about 15 minutes. Rinse well to remove salt and dry extremely thoroughly in an old tea towel, squeezing to remove surplus water.
Mix courgettes with egg yolks, feta, onions, dill (if using) and flour, then season to taste.
Beat egg whites in a separate bowl until stiff, then fold into the courgette mixture.
Heat the butter and olive oil in a large frying pan and add spoonfuls of the mixture to cook over a medium-heat. The mix is quite soft, but you should be able to turn the pancakes with a fish slice and palette knife when one side is cooked. Cook on the other side until golden and serve straightaway with sour cream or crème fraiche on the side.
In the height of summer, I serve these with a green salad and chopped cherry tomatoes, sprinkled with olive oil, balsamic vinegar, basil, garlic, a hint of sugar and seasoning – delicious!
My final recipe is another old favourite from the Sainsbury’s Sarah Brown Vegetarian Cookbook back in the 1980s. It’s a filling, yet delicious vegetarian main course and tastes good both hot and cold, so ideal for picnics or leftover working lunches the next day.
Courgette & Lentil Gratin – serves 4-6
4oz red lentils
1 tbsp olive oil
1 onion, chopped
1 clove garlic, crushed
1 tbsp tomato purée
1 tbsp lemon juice
2 tsp chopped mixed herbs (basil, thyme, parsley or oregano all work well)
8oz courgettes, diced
2 eggs, beaten
1 tbsp wholemeal flour (or use rice or gram flour for gluten-free diners)
2 fl. oz milk
Salt and pepper
Handful basil, chopped
2oz Cheddar cheese, grated
Cook the lentils in twice their volume of water for about 10 mins or until soft. Beat with a wooden spoon, then drain off any excess liquid.
Heat the oil in a frying pan, then cook the onion and garlic for about 4-5 minutes until starting to soften. Remove from the heat, then add the cooked lentils, tomato purée, oats, lemon juice, herbs and seasoning. The mixture should be thick enough to hold together. If too wet, either return to the heat to dry off a little more, or add some more oats.
Press the mixture around the sides and base of a greased 8” flan dish.
Meanwhile, either steam the courgettes for a couple of minutes or cook them with a knob of butter in the microwave for 2-3 minutes. Drain off excess liquid if microwaving. Blend the eggs with the flour, then add the milk. Stir in the cooked and drained courgettes, chopped basil and seasoning.
Spoon the filling into the flan case, top with grated cheese and cook for 180°C (fan), Gas 5 for about 25-30 minutes or until set.
Serve warm or cold with a salad.