My friend Jean has an allotment she grows the most abundant beautiful fresh Vegetables – My treat is she drops bags and bags of to my kitchen

On this windy rainy English Summer Jean arrived with tons of Zucchini /we call Courgettes – I wanted to use them while so fresh, so here we go recipe Number one

I have decided you could make small bite size ones with chilies and serve them with a sour cream dip and beer Or any non alcoholic drinks. This is a very easy recipe.

• • 1 pound zucchini / Courgette grated or 3 large
  • 1 teaspoon salt
  • 1/2 Plain flour
  • 1/2 cups Fresh grated Parmesan
  • 1 cloves garlic made to a paste with a pinch of salt
  • 2 large egg, beaten I used 1 Duck Egg 1 Large Egg
  • 1 tsp Sea salt and freshly ground black pepper
  • 2 tablespoons olive oil or you can use fry light spray
  • 1 teaspoon mint chopped finely if fresh-or Mint jelly or mint sauce

   

• In a colander over the sink. Grate your zucchini/courgettes sprinkle with salt and mix with your hands and leave for 10 minutes. Using a clean towel or Muslin cloth, drain the zucchini completely. Squeeze tight until no juice comes out.
• In a large bowl place flour, Parmesan, garlic and egg and mix together to make a batter then add the Zucchini and mix really well.
• Heat olive oil or fry light in a frying pan over medium high heat. Scoop tablespoons of the batter drop by drop flattening with a spatula, and cook until the underside is golden brown then flip to cook the other side. when both sides are golden, place on Kitchen roll to drain.
• Sprinkle on a tad more salt.
  

  Mix

  

  Cook

  

  Assemble

  

• Serve  hot with a sour cream dip.