The mild spring weather and fine, early summer days has brought on my greenhouse vegetables a treat this year. It looks like I’m in for another bumper crop of courgettes. I thought I’d try to grow a new variety, and decided on this round, globe courgette called Tricolour. I only raised 4 plants from seed, so it is completely by chance that I’ve ended up with 2 yellow and 2 dark green vegetable plants. The third colour is pale green, and, I guess, is to be saved for next year.
Providing you give them plenty of water, I think growing courgette plants offers little challenge to the gardener, and for a modicum of effort, you are usually rewarded with plenty of produce. I have mine growing in grow-bags; the roots don’t stretch very deep so it is an ideal way to grow them if space is limited.
Here’s an easy recipe for a courgette starter or vegetable accompaniment. Chives or rosemary work well in the batter instead of thyme, if you prefer. If you’re not dairy-free, add a couple of tablespoons of freshly grated Parmesan cheese to the batter for extra flavour. The batter goes with any vegetable that’s suitable for deep-frying such as rings of onion, baby leeks, spring onions, sliced mushrooms, strips of pepper and carrot, sliced aubergine, etc.
Courgette and thyme fritters – serves: 4
- 400g courgettes
- 65g self-raising gluten-free flour blend (such as Dove’s Farm)
- 40g cornflour
- Salt and freshly ground black pepper
- 1 teasp freshly chopped thyme leaves + extra for serving
- 90ml soda water
- Vegetable oil for deep-frying
- Wash and pat dry the courgettes. Trim away the ends and cut into thin slices, approx. ½ cm thick. Arrange in layers in a wide, shallow dish, sprinkling lightly with 25g of the flour as you go. Make sure both sides of each slice have a light coating of flour.
- For the batter, mix the rest of the flour with the cornflour in bowl and season. Stir in the chopped thyme leaves. Using a small whisk, gradually blend in the soda water. Heat the oil for deep-frying to 180°C.
- Carefully pour the batter over the courgette slices, lifting them up so that the batter seeps right through to the bottom of the dish – the slices don’t have to be completely covered in batter (this is a very light, crispy batter that cooks better when used sparingly) but make sure there is a little on each slice. Tongs are useful for lifting individual slices.
- Cook the slices in the hot oil, in 4 batches, for 4-5 minutes, turning occasionally, until crisp and lightly golden. Drain well and keep warm whilst cooking the remaining slices. Serve as soon after cooking as possible, sprinkled with more fresh thyme and some crushed sea salt flakes.
For more recipes using courgettes see my previous posts Home-grown courgettes with chive butter (gluten-free) and Yellow courgette and lemon cake (gluten-free, dairy-free)