Much Ado about Courgettes

28 April 2016

Last time round, Knidos Cookery Club looked at stuffed courgettes and tomatoes and this week we’re going to find a use for some of the leftovers scooped out from the courgettes (zucchini to our North American friends!)

Courgette fritters, Mücver in Turkish, offer a quick and easy solution as to what to do with the courgette middles. Mücver are a great comfort food that can be knocked up in no time and can be served as breakfast, as a burger for lunch, as part of a more substantial main meal or as an easy supper.

These versatile fritters take a few minutes to prepare and can be seasoned with whatever is to hand. They can be fried in next to no time or, for a healthier alternative, can be baked in the oven or even grilled on the barbecue for a smokier flavour.

Afiyet olsun! (as they say in Turkish)

For a vegan version, omit the egg and yogurt topping. For more of a protein kick add some salty cheese such as feta or halloumi (hellim in Turkish) to the mix. For a more substantial veggie burger add one grated carrot and 100g of your preferred chopped nuts to the mix before frying.

Ingredients (for around 8 fried courgette fritters)

Two medium-sized courgettes

One small onion

One egg

50 g white cheese (feta, halloumi or similar)

Four-five dessert spoons of plain flour

Bunch of parsley, mint and/or dill (if you like that sort of thing)

Dried herbs to taste

A generous sprinkle of sesame seeds

An  optional dusting of chili flakes and grated cinnamon

Salt and pepper

A dash of olive oil for frying

Plain yogurt for serving

Method

Grate or chop up the courgettes finely and mix with the chopped onion. Add fresh parsley, mint and/or dill, dried herbs, chili flakes, cinnamon, sesame seeds salt and pepper and blend well.

Make a well in the centre of the mix and break the egg into it. Sprinkle in the crumbled white cheese. Mix well. (Vegan readers should skip the egg and cheese and jump straight to the adding flour phase!)

Gradually add  the dessert spoons of plain flour and blend  until the mixture has quite a thick consistency – you don’t want it to be too wet and sloppy.

Drizzle some olive oil in a frying pan and put over a medium heat.

Place golf ball-sized scoops of the courgette mixture into the pan and flatten with a spatula or fork.

After a few minutes turn the fritter. Keep cooking until both sided are a golden-brown colour.

Serve hot with a dollop of yogurt on top.