Courgette Fritters

These are delicious and remind me so much of holidays in Greece where NAH and I would order a large plateful as a starter at a lovely restaurant looking over the sea at Finnikounda. Sometimes as a variation, we'd order a plateful of aubergine fritters instead.

Fritter Ingredients:

• 2 lb courgettes (or aubergine or a mixture of the two)
• 1 medium egg, beaten
• 6 tbsps plain flour
• Oil for frying
• Salt and freshly ground black pepper

Sauce Ingredients (optional)

• 1 lb tomatoes skinned & chopped
• 2 tbsps olive oil
• 1 green chilli, deseeded and chopped (optional - can use chopped basil/oregano instead if preferred)
• 1 clove garlic, chopped
  ½ onion, chopped

Method

1. Cut courgettes into thin slices (round, lengthways, or oval - it's up to you)
2. Salt slices and put in colander to drain for half an hour
3. Rinse and pat dry
4. Put all sauce ingredients in a liquidiser and process to a puree
5. Put puree into a small pan and let it bubble gently on a low heat while the fritters are made
6. Pour the beaten egg onto a flat plate. Spread flour onto another plate, seasoning with salt and pepper.
7. Heat oil in a frying pan. When hot dip the vegetables first in the egg, then the flour. The idea is to have a light dusting of flour on the courgette. Fry a few at a time until crisp. Drain on kitchen paper.

Serve immediately with the sauce served seperately. Serves 4.

Variation: Finely grated Parmesan cheese can be added into the flour (adjusting the amount of flour used accordingly) or used instead.

Measure converter - for ounces, cups, grammes etc.