Courgette summer fritters

 Perfect for those summer evenings and lazy lunches  Serve with our Artichoke, Garlic & Thyme dip
  • 2 Courgettes
  • 100g Plain flour
  • 3 medium eggs
  • 3 Spring onions
  • 2 cloves of chopped garlic
  • Rapeseed oil
  • Zest and juice of 1/2 a lemon
  • Use a potato peeler to peel the courgettes to get lovely thin ribbons. Then cut to length of a fritter which is approx. 8cm
  • In a bowl marinade the courgette ribbons in a little rapeseed oil, 1 clove of garlic, lemon zest, lemon juice, salt, pepper and set to one side
  • Beat 3 eggs and add plain flour a spoonful at a time
  • Season the batter with salt/pepper 
  • Heat a pan with drizzle of rapeseed oil and add chopped spring onions and 1 clove of garlic. Lightly brown and add to the batter
  • With the pan still hot and coated in rapeseed oil, take the courgette strips and make a criss-cross pattern in the pan
  • Add the batter on top and add another criss-cross courgette layer. When one side is browned flip and cook on other side.

You can add goats cheese or feta into the egg mixture for an additonal flavour dimension.  Rememeber to tag us @thedipsociety if you post any of your foodie creations on social media