Courgette is my family’s favourite vegetable. It is a summer squash but some late harvests are still around into early Autumn so enjoy them while you can. Choose smaller and firmer fruit – they have more intense flavour.
I slice them very thin and sauté slowly with a little olive oil until soft and brown to draw their sweetness and delicate flavour out, then place on thin pieces of crisply toasted baguette – lovely courgette bruschetta. I suppose some of you may want call them zucchini bruschetta.
Here is another one of my family favourites, a popular Turkish snack called mücver or Courgette Pancakes. Us kiwis like to call them Courgette Fritters. We love a good fritter in New Zealand.
3 small courgettes, coarsely grated
Pinch of salt
Fresh mint, fresh dill (chopped optional)
1/2 cup plain flour shifted
Plain yoghurt to serve
Fresh mint to garnish
- Place grated courgette in a bowl.
- Mix eggs, salt, pepper, paprika and chopped fresh herbs if using
- Add flour and mix well.
- Heat a little olive oil in a non stick frying pan over moderate heat. When hot, drop spoonfuls of the courgette mixture in the frying pan and make them into about 8cm diameter round cakes by spreading the mixture with back of spoon. Make 4 at a time. Leave to cook for 3-4 minutes.
- When the edge of the cakes become solid and top side get dry, flip them over. Cook the other side for 2-3 minutes until golden.
- Garnish with mint leaves and serve with plain yoghurt.