After a lot of courgette flowers I finally discover the first courgette creature. The outside is pale green and the shape is similar to a butternut pumpkin. Total weight is 700 grams, without central part with seeds, 600 grams. Strange that I didn’t notice this before. I spray my little vegetable garden every day. 😉
I change my menu for tonight and prepare fritters of courgettes and halloumi.
Chop the courgette, remove the seeds. Put in a colander with some salt to reduce liquid. Rinse and dry the courgettes. Grate the courgette, 225 grams of halloumi and 4 garlic cloves in the kitchen robot. Mix with 3 eggs, a handful of chopped fresh basil, pepper and salt. Put the mixture in an oiled muffin baking tin. Bake for 20 mins in the oven at 200°. This portion is enough for 12 fritters (/muffins).
Serve as appetizer, as lunch, as in between or even as main dish with salad, potato wedges and a sauce of low fat Greek yoghurt, pepper, salt, lemon juice and a drizzle of olive oil. This method is probably one of the less fat ways to prepare fritters.