Courgette and Halloumi Cheese Fritters

A tasty and simple meal that tastes of summer. This will make about eight rissoles – enough for four people.

3-4 medium courgettes
1 onion
1 pack halloumi cheese
3 tablespoons plain flour
1 egg yolk
1 tablespoon chopped dill (optional)
Olive oil for frying

Grate the courgettes, place in a clean tea towel or muslin and squeeze as much liquid out as possible. Transfer to a large bowl. Grate the onion and cheese and add these to the courgettes. Add all the other ingredients except the oil. Mix well adding more flour if the mixture is a little on the wet side.

Heat the oil in a large frying pan. Grab a golf ball sized blob of the mixture and flatten it in your hands. Fry in the hot oil until brown on each side – about 5 minutes per side.

Serve with new potatoes, a watercress salad and a generous helping of natural yogurt with chives.



Courgette and Bean Salad


Delicious with pizza, or just with warmed pitta bread and feta cheese. It’s a little early in the year, but later this summer I should be able to make the whole dish with crops from the allotment. The mint and lemon juice make this particularly refreshing on a hot summer’s day. The quantities here would serve two people as a side dish.

1 tablespoon finely chopped onion (or 1 finely sliced salad onion)
handful of broad beans
handful of peas
2 medium courgettes
handful of chopped mint
juice from half a lemon
3-4 tablespoons olive oil
sea salt

Get a pan of water on the boil, then add the beans and peas and cook for about 3 minutes. Drain and rinse under cold water to stop them from overcooking.

Take a potato peeler and cut the courgettes lengthwise into thin ribbons. Place everything in a bowl, mix and leave to marinade for at least half an hour.


Courgette Soup

I found this on a random Google search one day when looking for something to do with all my courgettes from the allotment. It sounds like it’s going to be a bit watery and bland, but the end result – with the addition of cream cheese – is far from it.


1 tablespoon olive oil
Large knob of butter
1 onion – peeled and roughly chopped
1 leek – finely sliced
2 cloves garlic – roughly chopped
3 medium potatoes – peeled and diced
3 medium courgettes – diced
Vegetable stock
3-4 tablespoons Cream cheese (Philadelphia or Mascarpone) or natural Greek yogurt
Black pepper
snipped chives to garnish

Heat the oil and butter in a large saucepan. When the butter has melted add the onion, leek and garlic. Fry gently for about 5-7 minutes till softened then add the potato and cook for 10 minutes over a low heat. Add courgettes and enough stock to just cover the vegetables. The courgettes will release more water as they cook. Bring everything to the boil then simmer for a further 20 minutes or so until the potatoes are nice and soft.

Place the contents in a food processor or blender. Add the cream cheese or Greek yogurt and whiz until all the lumps have gone.

Transfer back to a saucepan, add salt and freshly ground black pepper to taste. Heat and serve topped with warm bread and a few snipped chives.

Courgette Balls with Tomato Sauce and Spaghetti

I had more courgettes than I knew what to do with last summer so tried inventing a few new recipes. This one went down well with the whole family, even the meat eater. Probably due to the deep deep frying element of the recipe. I based this on a courgette kofta Indian recipe, putting an Italian slant on things by replacing the Indian herbs and spices with something a little more Mediterranean.

Start by making the tomato sauce
2x400g tins chopped tomatoes
Olive oil
3 cloves garlic – finely chopped

Heat 6 tablespoons of olive oil in a pan. Add the chopped garlic. As soon as the garlic sizzles add the tomatoes, bring to the boil and simmer with the lid off for 20 minutes until nice and thick. Remove from heat.

Now for the balls
3 courgettes – grated and squeezed through muslin or a tea towel to get as much water out as possible
1 small onion finely chopped
1 teaspoon dried oregano
1 teaspoon dried basil
1 egg – beaten
Salt and pepper
50-100g grated cheddar
Plain flour
Sunflower oil for deep frying

In a small frying pan heat a little more olive oil and fry the onion with the dried herbs until soft. Add this to the grated courgettes, grated cheese and mix. Add the egg, mix again then add plain flour to dry it out a little. Season with salt and black pepper. Mix well then divide the mixture into small balls – each slightly smaller than a golf ball.

Heat the sunflower oil in a deep pan and fry the balls in the hot oil until golden and crispy. Drain on kitchen paper to remove some of the excess oil.


Transfer the fried balls to an ovenproof dish, cover with the tomato sauce and bake at 180C for 20 minutes. While the balls are baking, cook the spaghetti as per the instructions on the packet.

Serve the balls on a bed of spaghetti topped with shavings of fresh parmesan cheese.