I needed to use up a zucchini/courgette/long green thing, and given I was brought up never to waste food- off I went to my cookbooks. This recipe comes from Annabel Langbein's Free Range in the City. The word quick is understated. It's an extremely fast, tasty lunch. I do not, however, recommend that you squeeze out the liquid from the zucchini with a light coloured tea towel. It might turn green... just a bit.
Quick Zucchini Fritters
Makes 4 medium fritters
1 medium zucchini
3 tablespoons self-raising flour
30g feta, crumbled
1 tablespoon chopped chives
1 clove garlic
Sprinkling of dried mint
1 teaspoon lemon juice
Pinch of chilli flakes
Salt and pepper, freshly ground
Oil, for frying
Grate zucchini into a clean tea towel, pull up the sides and squeeze tightly to remove as much liquid as possible.
Mix egg and flour to make a thick, smooth batter. Add the courgette and the rest of the ingredients (except butter).
Melt the butter in the fry pan and spoon mixture into pan to make 4 fritters. Flatten slightly.
Cook fritters for 2-3 minutes each side or until cooked through the center.