Courgette inspiration
We love the fact that courgettes are so versatile. Here are a couple of our favourite courgette based recipes;
Sesame, halloumi & courgette fritters with chilli honey drizzle
Ingredients
2 medium courgettes, grated
½ tsp sea salt, plus extra to serve
30g self-raising flour
20g cornflour
2 tbsp toasted sesame seeds
¼ tsp ground white pepper
2 tsp mint leaves, finely chopped
80g halloumi, grated
2 large eggs
2 spring onions, finely sliced
vegetable oil, for frying
For the chilli honey drizzle
2 tbsp honey
½ tsp chilli flakes
2 lemons, zested
Method
STEP 1 To make the chilli honey drizzle, warm the honey, 2 tbsp water, chilli flakes and lemon zest in a small pan until bubbling and syrupy, about 3 mins. Put the courgettes in a sieve and sprinkle over the salt. Allow to drain for 30 mins, then use your hands to squeeze out the liquid – you want them as dry as possible.
STEP 2 Combine the flours, sesame seeds and pepper in a bowl. Add the mint, halloumi and courgette, and toss lightly to combine. Crack in the eggs and use a fork to stir them into the mixture along with the spring onions. Stir until you have a thick batter.
STEP 3 Heat 1 tbsp oil in a large, heavy-bottomed non-stick frying pan and swirl to coat the base. Add 2 heaped tbsp of the batter for each fritter, flattening them down with a spatula, and fry for a couple of minutes until golden. Flip them over and press down with the spatula, then fry for another few minutes until golden and cooked all the way through. Drain on kitchen paper and season with a few flakes of sea salt. Drizzle with the chilli honey to serve.
Stuffed courgettes
Ingredients
4 courgettes, halved lengthways
3 tsp extra-virgin olive oil
mixed salad, to serve
For the stuffing
50g dried white breadcrumbs
50g pine nuts
6 spring onions, trimmed and finely sliced
1 garlic clove, crushed
6 sundried tomatoes in oil, drained
1 tbsp thyme leaves
25g parmesan or vegetarian alternative, finely grated
Method
STEP 1 Heat oven to 220C/200C fan/gas 7. Place the courgettes in a single layer in a shallow ovenproof dish, fairly tightly together, cut-side up. Brush lightly with 1 tsp oil and bake for 20 mins.
STEP 2 To make the stuffing, mix all the ingredients together in a bowl and season with lots of black pepper.
STEP 3 Sprinkle the stuffing on top of the courgettes and drizzle with the remaining olive oil. Bake for a further 10-15 mins or until the courgettes are softened and the topping is golden and crisp. Serve hot with a mixed salad.
Feel free to share your favourite recipes, we love hearing about what everyone is doing with their crops!
