(Picture taken from bbcgoodfood.com)
In honor of this bountiful harvest of summer squash, I found this recipe in the book "Organic Kitchen and Garden." Be warned I have not tried it yet, it just looks really tasty.
Courgette Fritters with Pistou
1lb zucchini grated
2/3 cup plain whole-wheat flour
1 egg seperated
1 tbsp olive oil
oil for shallow frying
sea salt and ground pepper
For the Pistou Sauce
1/2 cup basil leaves
4 garlic cloves
1 cup finely grated Parmesan cheese
finely grated rind of 1 lemon
2/3 cup olive oil
To make the Pistou sauce, crush the basil leaves and garlic in a mortar with a pestle to make a fine paste (you can use the end of a rolling pin and a bowl!). Transfer the paste to a bowl and stir in the grated cheese and lemon rind, gradually blend in the oil, a little at a time, until combined, then transfer to a serving dish.
To make the fritters put the grated courgettes in a sieve over a bowl and sprinkle with plenty of salt. Leave for 1 hour then rinse thoroughly. Dry well on kitchen paper.
Stir the flour into a bowl and make a well in the centre, then add the egg yolk and oil. Measure 5 tbsp water and add a little to the bowl. Whisk the egg yolk and oil, gradually incorporating the flour and water to make a smooth batter. Season and set aside for 30 minutes. Stir the grated cheese and rinsed courgettes into the batter, whisk the egg white until stiff, then fold into the batter.
Heat 1cm/1/2”of oil in a frying pan. Add dessertspoons of batter to the oil and fry for about 2 minutes until golden brown and crispy, remove from the pan using a slotted spoon. Place the fritters on kitchen paper and keep warm while frying the rest. Serve the hot fitters with the pistou sauce.Let me know how it turns out if any of you try it!