Post by Sylvia on Jul 22, 2008 17:10:16 GMT -6
This is a good recipe for using the glut of courgettes we have this year. These patties are good served as an appetizer with a flavoured mayonnaise dip.
Serves 4
10 oz courgettes, grated
1 and 1/2 oz plain flour
2 eggs, lightly beaten
Salt and Pepper
2 oz butter
2 tbsp oil
For the dip
2 tbsp chopped mixed herbs*
8 oz mayonnaise
Mix the courgettes with the flour, eggs, salt and pepper to form a batter. Put spoonfuls of the batter in the hot butter and oil to form patties about 2" in diameter. Flatten each one slightly with the back of a spoon. Cook for about 4 minutes on each side until golden and crusty. Drain on kitchen roll and keep warm. Keep frying the patties until all the batter is used up, adding more butter and oil to the pan if needed. Serve hot
Mix the chopped mixed herbs (*parsley, chives and marjoram are good) to the mayonnaise and serve in individual ramekins.
sylvia446
Serves 4
10 oz courgettes, grated
1 and 1/2 oz plain flour
2 eggs, lightly beaten
Salt and Pepper
2 oz butter
2 tbsp oil
For the dip
2 tbsp chopped mixed herbs*
8 oz mayonnaise
Mix the courgettes with the flour, eggs, salt and pepper to form a batter. Put spoonfuls of the batter in the hot butter and oil to form patties about 2" in diameter. Flatten each one slightly with the back of a spoon. Cook for about 4 minutes on each side until golden and crusty. Drain on kitchen roll and keep warm. Keep frying the patties until all the batter is used up, adding more butter and oil to the pan if needed. Serve hot
Mix the chopped mixed herbs (*parsley, chives and marjoram are good) to the mayonnaise and serve in individual ramekins.
sylvia446