Our Riverford veg box gets delivered on a Thursday, and I never look on the website to see what I’m getting, I like a surprise!
So in my box today, along with the usual onions and potatoes, were:
- courgettes – which I love and I have a recipe which I haven’t yet made for courgette scones which sound interesting, and I do have another recipe which I really like for courgette fritters
- red and green peppers
- mixed salad leaves
- fennel, which I might use in the salad or might cook, maybe with ham and a cheese sauce, or maybe with fish… or soup…
- a cabbage – only I eat cabbage in our house so I’m going to have to be creative
- sweet potato – always useful for soup, mixing with mashed potato or roasting
I found several recipes for courgette fritters and added and changed and tweaked, but this is what I came up with:
- 3 grated courgettes (or two if they are big and four if they are small!), sprinkled with salt, left to drain, rinsed and dried with kitchen paper – you don’t want them to be wet!
- 6 oz feta cheese cut into small cubes (I did once use haloumi which was nice but a bit strange – now I stick to feta)
- 1 finely chopped small onion
- a few spring onions, including the green parts, very finely sliced (you can reserve a few rings to use as a garnish
- garlic to taste
- fresh dill, finely chopped but not mashed – again, you can save a few fronds to garnish
- 3 beaten eggs (you may need to use slightly less, or add another one if they are small
- about 1½ – 2 oz plain flour (you may need to adjust this – you want a nice batter, not too thick and not too runny
- Make a batter with the flour and eggs
- mix in the other ingredients (if the batter is a little too stiff add a little milk)
- shallow fry tablespoonfuls until they are nice and brown on each side, pat off excess fat/oil with kitchen paper
- serve warm or cold (they do go a bit flappy when cold, but I like them!) with a tomato or yoghurt sauce
When you have made them a couple of times you may find you need to add more salt to your taste.