Courgette Fritters with Greenfields Lancashire Cheese

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I’ve not been very prolific at blogging over the summer. This is partly due to children being everywhere, all the time, and partly because I spent two lovely weeks in Greece. Mainly though, my time has been spent fighting a doughty and relentless foe, hell-bent on world domination: courgettes. ‘Three plants will supply the needs of a family for the summer’, said my allotment book. Well, I don’t know what family they were talking about. The Von Trapps? The Waltons? Certainly not our four, two of whom don’t really like courgettes. We’ve had them griddled every night for the last two months but that doesn’t keep them nearly at bay.

So first I made Courgettes in Oil:

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Then Courgette and Ginger Jam:

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Next: Courgette, Lemon and Tomato Relish:

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I even tried Courgette and Chocolate Cake (bad photo alert):

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But still they kept coming. This recipe was inspired by a meet up with my friend, Laura, who kindly gave me a chunk of Lancashire cheese. Laura is related to the folks at Greenfields Dairy in Goosnargh, near Preston in Lancashire. Their dairy is one of several in the area renowned for making Lancashire cheese, which itself comes in three different varieties: tasty, creamy and crumbly. Lancashire is unique amongst territorial British cheeses, as it’s made by blending together the curds from two or three day’s milkings. Traditionally, the cheese would be made with leftover milk and most farms just didn’t produce enough milk from one day and so turned it into curds to stop it souring and then added it to the next day’s curds until they had enough for a batch.

In Greece, we ate a rather large amount of Kolokithokeftedes, little courgette balls or fritters, full of herbs and feta cheese. Lancashire cheese has similarities, with its open texture and slight bite and so seemed like a good pairing with the dreaded marrows that waited for us on our return. This recipe makes rather a lot of fritters – up to 30 – and so would be ideal if you had guests.

Ingredients

3-4 medium courgettes (or one giant marrow-gette)

1 tsp salt

2 tbsp. chopped dill

2 tbsp. chopped mint

4-5 spring onions, chopped

2 cloves of garlic, crushed

1 egg, beaten

200g Lancashire cheese, grated or chopped into small cubes

85g plain flour

85g breadcrumbs

Salt and pepper to season

Vegetable oil for frying

Coarsely grate the courgettes into a bowl. Discard the seeds in the middle. Sprinkle the salt over the courgettes, roughly mix through and leave for one hour. After this time, squeeze the grated courgette with your hands to remove as much liquid as you can. Mix the courgettes with the herbs, onions, garlic, cheese, flour and breadcrumbs and stir through the egg.

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When the ingredients are all combined, form small balls out of the mixture, about the size of a walnut and press them down slightly to make patties. Heat about 4cm of oil in a medium non-stick saucepan and fry the fritters in batches of five-six. Keep jiggling them so that they don’t stick to the bottom and, after about three minutes, turn them over and fry for another two minutes or until golden.

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Remove them and leave them to drain on kitchen paper. Serve warm with minted yoghurt.

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14 Comments

Filed under Cheese Recipes, Uncategorized

14 responses to “Courgette Fritters with Greenfields Lancashire Cheese

  1. I have to admit we both roared with laughter at your intro. I’m surprised courgettes didn’t make it into the Sound of Music … maybe in the song that was cut from the film, These Are A Few Of My Least Favourite Things. I always make Robert plant four, just in case the critters get some, then complain all summer because we’ve got so many. Your fritters look delicious, although I think perhaps we won’t put courgettes on the menu when you visit. 🙂

    • Four?! Oh my, they must be growing through your windows by now, pesky things. My pumpkins, on the other hand, are my pride and joy (all three of them) and so I must find an excuse to blog about them…

      • We had to cut the dratted things back because they were growing across the path and tripping us up. I have the grand total of three pumpkins too. We’ll have to swap recipes with such a lush harvest. 🙂

  2. Well, as cheese only seems to come in one variety here in South Korea, and then always cooked, this will definitely be one to try when we get home.

  3. LickYourPlate

    Oh yum! I somehow killed my courgette plant last Summer (no, I didn’t think that was possible either), must have another go this year…

  4. Sounds like a great recipe – I will save it and try it when the courgettes are plentiful again!! I think the idea behind the three courgette plants is that one will die and one will not crop well, so there’s one left to supply a whole family :). I had a good crop from two and re-planted two more during the summer, with the expectation that the original plants would eventually die. They didn’t die, but slowed down considerably… 🙂

  5. I love courgette and these loook incredible! I just started my own blog about healthy and affordable eating, feel free to check it out 🙂 x

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