Gayle over at Garden of Daisies has requested the recipe for the courgette fritters featured in my last post.
Adapted from Fannie Flagg's squash croquette recipe found in the Original Whistle Stop Cafe Cookbook.
Firstly, in a large saucepan, bring to the boil in 1 cup of water 2 pounds of courgettes and 1 cup of chopped white or yellow onion, add half a teaspoon of salt. When the courgettes are soft, drain well to remove all the excess liquid, transfer to a large bowl and mash coarsely with a potato masher adding quarter of a cup of butter and seasoning with white pepper.
To this mixture you then add 2 egg yolks, 1 cup of crushed saltines (you can also use TUC biscuits or even Doritos, as I did last time), and half a cup of self raising flour.
To this mixture you then add 2 egg yolks, 1 cup of crushed saltines (you can also use TUC biscuits or even Doritos, as I did last time), and half a cup of self raising flour.
Stir everything together.
Beat 2 egg whites, until stiff peaks form, and fold into the courgette mixture.
Heat vegetable oil in a large, deep frying pan, drop heaped tablespoonsful of the mixture into the hot oil and deep fry until golden.
Sprinkle with fleur de sel and serve, voila!
Makes 12 if they like it and 18 if they don't.
