Ben Tish, chef and food writer, shares two courgette recipes that highlight the vegetable's versatility: crispy fritters with sheep's cheese and brown-butter creme fraiche, and slow-cooked courgettes with preserved lemon and ricotta on toast.
Courgette Fritters with Cheese, Herbs and Brown-Butter Creme Fraiche
Prep: 10 minutes | Salt: 10 minutes | Cook: 25 minutes | Serves 4
Ingredients: 3 medium courgettes (about 600g), grated; sea salt and black pepper; 120g crumbly cow or sheep's cheese, drained and crumbled; 2 spring onions, trimmed and finely sliced; 1 garlic clove, peeled and grated; finely grated zest of 1 unwaxed lemon; 1 large handful mixed herbs (dill, mint, parsley); 2 eggs; 120g plain flour; 1 tsp baking powder; olive oil for frying. For the dip: 60g butter; juice of ½ lemon; 150g creme fraiche.
Place grated courgettes in a sieve, lightly salt and leave for 10 minutes. Squeeze out excess liquid, then mix in a bowl with cheese, spring onions, garlic, lemon zest, half the herbs, and black pepper. In another bowl, whisk eggs, then beat in flour and baking powder to form a thick batter. Fold into the courgette mixture until combined.
For the dip: melt butter in a frying pan over medium heat, cook for about 5 minutes until nutty. Stir in lemon juice, remove from heat, and cool. Whisk cooled brown butter into creme fraiche and season.
Cook fritters: heat a shallow layer of olive oil in a wide pan. Fry spoonfuls of batter for 2 minutes each side until crisp and golden. Work in batches if needed. Lift out with a slotted spoon, season while hot, and keep warm in a low oven. Toss remaining herbs in hot oil to crisp, then drain. Serve fritters scattered with fried herbs and brown-butter creme fraiche for dipping; a drizzle of good olive oil is recommended.
Slow-Cooked Courgettes, Preserved Lemon and Ricotta on Toast
Prep: 10 minutes | Cook: 35 minutes | Serves 4
Ingredients: extra-virgin olive oil; 5 medium courgettes (about 850g), trimmed and thinly sliced; 2 garlic cloves, peeled and crushed; 1 small preserved lemon, flesh removed and discarded, rind finely chopped; finely grated zest of 1 unwaxed lemon; 1 pinch chilli flakes; 1 handful fresh mint leaves; sea salt and black pepper; 4 thick slices sourdough; 150g ricotta.
Place a large, wide pan over medium-low heat, add a splash of olive oil, then stir in sliced courgettes and garlic. Reduce heat, cover, and cook for 30 minutes, stirring occasionally, until courgettes are almost jammy with little liquid left.
Stir through chopped preserved lemon rind, lemon zest, chilli flakes, and half the mint. Season and remove from heat.
Toast sourdough. Meanwhile, stir salt, pepper, and a drizzle of olive oil into ricotta to make it spoonable; loosen with more olive oil or warm water if needed. Spread each toast thickly with ricotta, spoon warm courgettes on top, and finish with torn mint and more olive oil.
Ben Tish is a food writer and chef/director of the Cubitt House group of pubs in London.
