Everyone is tired of courgettes by August. These fritters disappear from the table first

A courgette has almost no flavour of its own — which is why in fritters everything depends on what goes in with it. Leek gives a sweetish base, dill adds freshness, and a minimum of flour keeps the fritter light rather than turning it into a heavy pancake.

The recipe was shared by the food title Kwestia Smaku.

The main trap with courgette fritters is water. Grated courgette releases juice, the batter spreads, and people start rescuing it with flour. Instead, the mixture simply needs squeezing out by hand — then three tablespoons of flour are enough for the whole batch.

What you will need

• 300 g of courgette (one small)
• 100 g of the white and pale green part of a leek (half a stalk)
• 1 tablespoon of chopped dill or other herbs
• 3 tablespoons (30 g) of plain flour
• 2 tablespoons of milk
• 1 egg
• oil for frying
• salt and pepper to taste

How to make them

1. Trim the ends of the courgette and grate it on the coarse side of a grater.
2. Wash the leek and chop it finely. Mix it with the courgette and the herbs.
3. Gently squeeze the mixture in your hands to remove excess water — this is the step that decides everything.
4. Tip the flour into a bowl, whisk it briskly with the milk and egg, then season with salt and pepper.
5. Add the courgette mixture and stir it in with a spoon.
6. Heat a pan with oil. Drop in spoonfuls of the mixture and flatten them.
7. Fry for two to three minutes on each side until golden.

They work as a starter, as a side for goulash or a roast, or as a full lunch — with smoked salmon or Greek yogurt stirred with spring onion and dill.

Nota bene

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