Courgette (zucchini) is a regular feature in our fridge and I add it to loads of Joshua’s meals, but as our courgette plants in the garden are currently churning them out at a frantic rate we need to eat them even more to work our way through our glut!! This courgette-packed recipe was inspired by @the_nanny_cookbook‘s courgette fritters. They’re packed full of courgette and I’ve also added some protein-rich cheese and flavourful herbs. They’re great as bite sized nuggets for little ones or could be made into larger patties for bigger ones too. Ingredients... - 500g courgette (zucchini) - 1 slice of bread blitzed into breadcrumbs (or approx 50g breadcrumbs) - 75g cheese, grated/crumbled (I used a mix of cheddar and feta) - 1 egg, beaten - handful of fresh basil (or mint), chopped - Zest of half a lemon - Plain flour - 2 heaped tablespoons approx - Cornflour - 1 teaspoon approx To make... - Grate the courgette, or (even easier) pulse it in food processor until it reaches a grated size and texture - Place the grated courgette in a clean muslin or tea towel and squeeze out as much excess liquid as you can - Mix together the courgette, breadcrumbs, egg, lemon zest, cheese and basil - Add the flour and corn flour - courgettes vary in moisture content so you may need to add a little more or less. The mix should still be sticky but not too wet. - Using wet hands place rough balls of the mix onto a greased tray - Spray each ball with a little more oil - Bake for 20 minutes or until golden and becoming crisp, carefully turning after about 10-15 minutes. (They have quite a delicate texture until they have developed a bit of a crust in the oven, so be careful when turning them) Eat fresh, refrigerate or freeze ❄️ Enjoy x
