I’m a big fan of courgette fritters as they have that brunchy, indulgent feel without being so. I use gram flour to make them gluten-free, but you could use plain flour or whatever else you have. They can be reheated the next day or even frozen if you are organised and into batch cooking (I plan to get better on this!). Serve with roast veggies or a side-salad and a salsa or garlic aioli.

I’ve started growing some veggies, so one day soon I’d love to make courgette fritters with courgettes that I’ve grown!

Ingredients:

2 large courgettes

1 large onion

A bunch of herbs (I like chives, parsley or coriander)

Squeeze of lemon

2 cloves of garlic

1 cup of gram flour (or plain flour if you prefer)

2 eggs

Seasoning - salt, pepper and paprika

How to make them:

In a blender, blitz together the courgettes, onion and garlic so that they are finely chopped. (Or you can use a grater if you prefer). Add the gram flour , eggs. Mix together and season with salt, pepper and paprika.

Heat a frying pan. Add 1 Tbsp of oil (I generally use rapeseed oil).

Add large tablespoons of the batter to the frying pan. Leave for a couple of minutes until golden and then flip over.

Eat and enjoy!