Hats off to the crazy growth of a summer courgette plant – one moment they’re all delicate yellow flowers, the next you’ve got a stonkin’ great marrow. This recipe was born on one of those balmy summer evenings when I grabbed fresh eggs, herbs & zucchini from the garden, introduced them to a little brown rice flour and hey presto, green fritters for supper. With only a handful of ingredients, they’re simple, light & quick to make – feta gives them a creamy tang, while the zucchini is all about softness. They’re also a great way to use up those unexpected marrows!
2 cups of grated zucchini/courgette/marrow
1 cup coriander, loosely packed *
2 free range eggs
50g goat feta, crumbled (about ¼ of a block. Bulgarian goat feta is especially tangy)
½ cup brown rice flour
salt & pepper to taste
olive or coconut oil for frying
* or try other herbs like basil or lemon balm. The photo above is a mix of coriander & lemon balm.
Put the grated zucchini onto a clean tea towel then squeeze & press it to remove excess liquid.
In a mixing bowl, beat the eggs, then add all the ingredients and mix well. The brown rice flour will quickly absorb the moisture, leaving you with a thick, workable batter.
Heat a little oil in a large saucepan over a medium heat, spoon dollops of batter into the pan and fry until golden on each side.
Makes about 10 fritters.
Lovely with a squeeze of lemon on top.
Leave a Reply