Squashes and I have a tenuous relationship. I've a similar relationship with aubergines. It all stems for my loathsome disgust for melons and cucumbers. Aside from the aubergine, these fruits all belong to the plant family Cucurbitaceae. Given my intense dislike for melons and cukes, dishes with squashes, aubergines, and other foods with similar textures must be prepared 'just so,' else I shan't eat them.
These little dears are prepared just so. It's an easy way to deal with an abundance of courgettes. It's one of those things I 'just make,' so measurements are superfluous.
Courgette Fritters
Clean your courgettes well and grate coarsely with a box grater onto a double thickness of paper towel. This will allow you to squeeze out as much of the water as possible when you have your desired quantity. Add a quantity of grated onion and carrot, as well as some minced garlic. Season to taste with salt and pepper. Add a quantity of breadcrumbs, preferably fresh, and an egg for binding purposes. Form into smallish fritters and sauté lightly in olive oil until golden brown on both sides and cooked through. Enjoy with a Mediterranean mezze of tabouleh, hummus, et cetera, or stuff into a wrap, or top a salad, or just pop them into your mouth!
Note: Fresh corn would be a wonderful addition to these little dears, as would some sort of accompanying sauce, say perhaps a spicy, piquant pepper jelly, making a lovely starter. They could also easily be made with summer squash or a combination.
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