Courgette fritters

 
Ingredients
1 large or 2 small to medium sized courgettes
8 cloves of garlic
Chick pea flower
1 large or two small eggs
Salt
Water
Olive oil
Vegetable oil for frying

Preparation
                 




Wash and cut the courgettes into very thin slices, stack the slices and cut them into fine sticks.
Put in a bowl and add some salt, leave for about 10 minutes then rinse, taste a piece and make sure it is not too salty, if so rinse a more.
Use the egg white of the egg(s) and stiffen up with a hand or electrical mixer
Cut the garlic into chunks
Heat a good splash of olive oil in a frying pan and add the pieces of garlic
After a minute or so add some water and put the lid on the pan, make sure the garlic doesn’t burn but becomes soft.
When the garlic is soft, mash it up with a fork.
Carefully add the garlic mix to the egg white mix, make sure to not over mix
Squeeze the water out of the courgette and mix with the egg white
Now add about 2 tablespoons of chickpea flour into the mix. You need a yoghurt type thickness of the batter, not too wet, but also not too dry. So if necessary, you can add some more chickpea flour.
Heat the vegetable oil (if you want to check whether the oil is hot enough, you can throw one or two drops of water into the hot oil, if it stops making noise the oil is hot)
Take a tablespoon and use it to take the courgette mix, one tablespoon is one fritter, and fry until golden brown.
It is a bit of work, but really worth it!

Grilled courgette

Ingredients:

courgette

garlic and parsley condiment

or fresh parsley and fresh garlic

salt

olive oil

Preparation:

Wash and cut the courgette into half a cm thick long slices.

Take a grill pan and brush or spray with some olive oil

When the grill pan is hot you put the slices in the pan and sprinkle with some salt and with the garlic and parsley condiment.

In Spain you can buy this in most supermarkets. If you prefer fresh then cut garlic into tiny cubes and fry them till golden brown in a pan, but make sure it doesn't burn and mix it when cold, with some freshly chopped parsley.

Grill on both sides. The courgette will remain slightly crispy.