What a bag this week from Wild Organics! As usual I felt inspired to create something fresh and exciting. The hot weather meant that the late vegetables are still clinging on to dear life and the lovely courgettes, which I received in my weekly bag, is definitely one of them. Not the most exciting of vegetables I admit, but definitely one of the most versatile. Bake, fry (crispy courgette fries beats potato fries hands down any day!) mashed, roast, filled, no wonder it is one of the ‘holy mediterranean vegetable grail’ along with tomatoes and aubergines.
As the weather is getting colder – I thought an ‘ode to the last of the summer veg’ would be appropriate as we head briskly into Autumn. Having made this recipe a few times, it’s a firm favourite when I have excess courgettes lying about.
Dukkah is an Egyptian spice mix used as a dry dip. It is delicious served as a topping for soup or salads, warm vegetables straight from the oven or dip a slice of good sourdough in some olive oil and then into the dukkah – delicious. Leftover dukkah can be poured into a jar and kept in the fridge for a week or two.
Courgette Fritters with Dukkah and Coriander Yogurt Dip
1 tablespoon good olive oil
1 large courgette – approximately 300g
1/2 lemon zest only
1 tablespoon finely chopped fresh herbs – I used rosemary
50g greek yogurt
1 egg white lightly whisked
4 tablespoons plain flour
2 tablespoons sesame seeds
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1/2 teaspoon flaked sea salt
Coriander Yogurt Dip
20g coriander (washed)
150ml greek yogurt
Zest and juice of 1/2 lemon or to taste
For the dukkah, heat a small frying pan on a medium heat, add the hazelnuts and toast until lightly fragrant and golden, set aside to cool. Continue by toasting the sesame seeds, until lightly coloured, set aside to cool. Continue to dry fry the coriander and cumin seeds until fragrant (3min) adding the seeds to the cooled sesame seeds. Pulse the hazelnuts in a food processor until roughly chopped, aiming for a rough crumb not a fine crumb. Add the toasted ingredients, salt and pepper and quickly blend again until the mixture resembles course breadcrumbs. Set aside
To make the coriander yogurt, blitz the coriander and the yogurt together, season with lemon zest, juice, salt and pepper.
For the fritters, peel and finely slice the onions, heat a tbsp of olive oil in a frying pan, add the onions, cover and sweat on a medium heat until soft. Transfer to a bowl.
Coarsely grate the courgette, place on a tea towel and wring out any excess moisture, this is important, so give it a good old wring! The grated courgette must be as dry as possible.
Mix together the courgette with the lemon zest, herbs, greek yogurt, sweated onion, egg white and flour. Season generously with salt and pepper.
Heat enough oil to cover a non-stick pan, when hot, fry spoonfuls of the courgette batter in the oil until pale golden and crisp on the sides, turning each fritter over to brown on the other side. You will need to fry the courgette fritters in batches, draining the fritters on kitchen paper and season lightly with salt while still warm.
Serve the fritters on a plate with the two dipping sauces and see them disappear!
Makes about 10 small fritters