Surrey Street Treats: Crunchy courgette fritters


By - Friday 13th March, 2015

Jess Bashford serves up a tasty treat for Mother’s Day


Mother’s Day is this coming Sunday 15th March, so I’ve come up with a little something as a treat for my mum. This is a tasty snack to accompany a glass of fizz – and I’m using Surrey Street‘s courgettes to make fritters. They’re a salty, savoury nibble that’s right up her street, so hopefully they’ll be up your mum’s street too.

Crunchy courgette fritters: ingredients

From the market: 2 courgettes.

From the kitchen:a plate of flour, a bowl of milk, vegetable oil, salt and pepper.

Method:

1) Chop up the courgettes into batons and pop them to one side.

2) Now you need to get organised because, once you get going, things will get messy! So lay out your courgettes, bowl of milk and flour in an assembly line.

3) Add some glugs of oil to a non-stick pan and let it get hot. You need it about one centimetre deep. (You could use more and deep-fry your courgettes if you like, but I find deep-frying a little bit daunting so I go for shallow-frying instead.)

4) Season your flour with a decent amount of salt and pepper and stir it through.

5) Now you’re going to get messy. Take a small handful of the courgette batons and dust them in flour. Then dunk them in your milk before dipping them in the flour again, and carefully dropping them in the hot oil.

6) Keep repeating this until you’ve got as many as you can in the pan – but do your best to spread them out; you can always do it in a few batches.

7) While they’re frying, don’t be tempted to flip them over too much. Leave them for a good few minutes on each side before you turn them over. They’re ready to turn when the side that’s been in the oil is a golden brown.

8) When they’re looking like they’re ready to come out, I put mine on a baking tray I’ve lined with baking paper. Then, if I’m not ready to serve them yet, I pop them in an oven that’s at about 100 degrees centigrade just to keep them warm. But the quicker you can serve them, the better.

9) All that’s left is for you and your mum to eat your Surrey Street treat.

Jess Bashford

Jess Bashford

Jess Bashford is a writer at a brand language consultancy and an English literature and creative writing graduate. She’s passionate about showing that Croydon is a great place to live and excited to delve into Croydon’s cultural side. She loves all things wordy and foody.

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