Courgette and goat's cheese fritters
These little fritters are delectable eaten hot or cold. I always make a beeline for unusual courgettes when I encounter them – round, yellow and baby ones have something of Provençal charm about them. Crottin is a superb goat’s cheese with full-on flavour and a silken texture when melted.
‘Entertaining in a way that is as relaxing for the host as it is for the guests is a challenge’, says food writer Annie Bell. ‘I like to have a beautiful spread of dishes on the table for everyone to help themselves. The best spreads play to a particular palette, and it is hard to think of a more alluring one come summer than the flavours and aromas of Provence, Many of these dishes can be eaten at room temperature, avoiding last-minute juggling of pans.’
This recipe featured in our July 2023 issue. See all the best courgette recipes from the House & Garden archive.
MAY WE SUGGEST: The best cookbooks to gift or be gifted
Recipe information
Yield
makes around 12
Ingredients
Methods
Preparation
Methods
Step 1
Coarsely grate the courgettes and mix with 1tbsp extra-virgin olive oil, 1tbsp lemon juice, the thyme and some salt and freshly ground black pepper in a medium bowl. Coarsely grate and then mix in the goat’s cheese.
Step 2
Whisk the eggs with salt and pepper in a bowl, then mix into the courgette and cheese mixture. Sift over and mix in the cornflour.
Step 3
Heat a large, non-stick frying pan over a medium-low heat. Drizzle a scant teaspoon of oil over the base, then drop rounded tablespoons of the batter mixture into the pan, spreading them out into fritters about 8cm in diameter, making sure that they do not touch (you should get about three in the pan at a time). Fry until golden on each side, carefully turning them using a spatula. Drain on some kitchen paper and then fry the remainder in the same way (adding oil as necessary). Arrange on a large plate.
Step 4
Dress the rocket with a drizzle of oil to coat, add a squeeze of lemon and a pinch of salt, and serve with the fritters.
