Mahnke Family Recipes- Courgette Fritters

1 ¹⁄₂ lbs / 750 g2 ¹⁄₄ lbs / 1125.0 g3.0 lbs / 1500 g4 ¹⁄₂ lbs / 2250 g courgette/zucchini1 ¹⁄₂ lbs / 750 g courgette/zucchini
2 stems3.0 stems4 stems6 stems spring onions - finely chopped2 stems spring onions - finely chopped
¹⁄₄ lbs / 60 g³⁄₈ lbs / 90.0 g¹⁄₂ lbs / 120 g³⁄₄ lbs / 180 g cottage cheese¹⁄₄ lbs / 60 g cottage cheese
4 T6.0 T8 T12 T fresh parsley, chopped4 T fresh parsley, chopped
4 T6.0 T8 T12 T fresh mint, chopped4 T fresh mint, chopped
1 t1 ¹⁄₂ t2 t3 t dried mint1 t dried mint
1 t1 ¹⁄₂ t2 t3 t paprika1 t paprika
4 T / 35 g6.0 T / 52.5 g8 T / 70 g12 T / 105 g plain flour4 T / 35 g plain flour
1 t1 ¹⁄₂ t2 t3 t salt and pepper1 t salt and pepper
1 whole1 ¹⁄₂ whole2 whole3 whole egg - beaten1 whole egg - beaten
1 t / 7 g1 ¹⁄₂ t / 10.5 g2 t / 14 g3 t / 21 g olive oil1 t / 7 g olive oil
1 whole1 ¹⁄₂ whole2 whole3 whole lime - for garnish1 whole lime - for garnish

We do many versions of these, but this is a good one. Add a bit of feta for a treat!

Coarsely grate the courgette. Spread out on kitchen paper and leave for about 20 minutes to get rid of any excess juice.
Put chopped spring onions into a bowl and stir in the cottage cheese. Stir in the parsley, mint, dried mint, and paprika. Add the flour and season well with salt and pepper. Gradually add the egg and mix thoroughly before stirring in the courgette. Don’t worry about the lumpiness of the batter; that’s how it should be.
Heat the oil in a large frying pan or skillet and drop heaped dessert spoonfuls of the mixture into the hot oil, flattening the little cakes down with the back of the spoon as you go. Cook for about two minutes on each side until golden, then transfer to a waiting plate.
Sprinkle over a little more chopped mint and eat sprinkled with lime juice. These quantities make 6 little fritters.

Mahnke Family Recipes