|Courgette and feta fritters|
“The twice bitten” has been going for a few months now. It has had a couple of thousand hits and has been read in almost 30 counties. I am in shock. Despite this I sometimes feel a bit awkward about the writing bit. It's not something I've done a lot of before. I'm finding it hard putting myself out there.
Coming up with the recipes and making the dishes is the easy part; I have been doing it everyday for the last 15 years. The photography isn’t too thorny an issue due to a 50 mm camera lens. It is the writing part I find tricky.
|Round courgette, lemon and mint|
Looking through the blogs I follow (Orangette, Michelle Humes and The Wednesday Chef et al) is wonderful but also a little tough. It is hard knowing that I'm not at their level, not yet able to convey so eloquently the thoughts and emotions that are so integral to their blogs. Not to mention their wit…I guess it is my perfectionist tendencies slipping through although I do realise it is unrealistic to expect to be as awesome as these guys after a few months considering they have been doing it for years.
Eventually I’ll remember that this blog was only meant to be a self indulgent journey. A process that might be fun and I would hopefully learn some new skills along the way. It would give me a chance to collect and develop new recipes; a catalogue of all the things we like to eat.
So here is the easy bit. This recipe embodies summer eating - tasty, simple and perfect with a wee glass of something chilled. Salty feta, creamy courgette and fresh lemon zest and mint.
Courgette and feta fritters - serves 2
Adapted from the Jojo Tulloh for the Telegraph
2 medium courgettes, grated
100g of crumbled feta
2 spring onions, finely chopped
zest of 1 lemon
8-12 mint leaves to taste
1-2 cloves of garlic, smeared to a paste
8 gently rounded dsp of plain flour
1 beaten egg
seasoning to taste
oil for frying
Salt (about 1 tsp) the grated courgette and leave for at least 15 minutes.
Pat the courgette dry with kitchen towel, maybe give it a gentle squeeze.
Add it the feta, lemon zest, spring onions and mint, stir.
Add in the beaten egg and flour, stir.
Season to taste.
The mixture will be relatively loose don’t worry.
Put a large frying pan onto a moderately high heat with a few tablespoons of oil.
Once the pan is hot add a heaped spoonful of the mixture to the pan and flatten gently to make a fat pancake shape.
Leave to cook for a few minutes until golden brown, flip over and fry the other side.
Continue this process, frying a few at a time till the mixture is used up.
Rest the fritters on some kitchen towel.
I served it with a simple green salad and some lemon wedges.