One of the things I love (and hate) about summer are all the courgettes. Although to be honest this year we haven’t had a lot of courgettes. That we have any at all is due to my friends Christine and Nathan giving me 3 courgette plants. At any rate this relative dearth has meant that I haven’t had to worry about how to use up all the courgettes, but we do still have enough to eat them nearly every day. This week they have featured in Mee Goreng and in a lightly cooked vegetable stew that I made on Monday and again on Tuesday as it was so nice!
One of my favourite things to make is mujver this is a Turkish courgette fritter. I don’t use exact quantities for this – it is a very flexible and forgiving recipe. They are great warm or cold. You can eat them as is, with cacik (yoghurt and cucumber)or in a bun. Sometimes I just stand a the fridge and eat them!
Mujver – courgette fritter. Grate some courgette (I often grate two or three quite large courgettes). Put the grated courgette in a sieve and squeeze out excess fluid. Put it in a bowl with some crumbled beyaz peynir (feta will do if you can’t get lovely Turkish cheese – you can also leave out the cheese). Add some chopped dill or mint – or don’t bother. Add a couple of eggs and a couple of spoonfuls of plain flour – you want enough egg and flour to lightly bind the courgette together. You do not want to create a batter. You can then fry spoonfuls of the fritters or plop them onto an oiled baking sheet and cook in a hot oven until done.