I’ve been away from the blog for a while but never fear on the cheese front; a holiday in Italy ensured that I could eat my own body weight in fresh mozzarella, gorgonzola and pecorino. Expect some diet cheese recipes coming your way soon (if that’s not too much of a contradiction in terms).
Having only just returned I am still up to my ears in washing and living on old scraps from the fridge and so the recipe I present below I actually made before I left. My previous post described a visit to the producers of Suffolk Farmhouse Cheeses with Linda from Mrs Portly’s Kitchen. Linda has a marvellous garden, brimming with fresh produce and she was kind enough to give me some courgettes, as she knew from one of my previous posts what an unqualified disaster mine have been this year. They are a lovely yellow colour and so I thought they would pair beautifully with the Suffolk Gold cheese I bought. The green runty courgette hiding at the back is one of mine.
1 large courgette, or the equivalent in smaller ones
140g plain flour
2 eggs, beaten
50g Suffolk Gold cheese, grated
1 tbsp chopped chives
Salt and freshly ground black pepper
1 tbsp olive oil
Grate the courgette into a colander, sprinkle with salt, mix the salt through and leave it over the sink for about 10 minutes. By this time you will be able to squeeze the courgette in your hands to remove the excess water.
In a bowl, combine the flour, eggs and milk together as if making a pancake: make a well in the centre of the flour and slowly add the eggs and milk to combine to form a batter. Add the grated courgette, cheese, most of the chives and the seasonings to the batter and mix well.
Heat a frying pan over a medium heat, pour in the olive oil and heat until the oil is hot. Drop small ladlefuls of the mixture into the pan and cook for a couple of minutes on either side until golden brown.
Drain them on kitchen paper when they’re cooked and, if you’re cooking batches, keep them warm in the oven.
The perfect way to use up a courgette glut (unless, like me, you’re one of the few people unable to successfully grow courgettes).