Courgette and Pecorino Fritters.

Serves 3-4       preparation time 15 minutes       baking time 20-22 minutes
Turn your bumper courgette crop into satisfying snacks, delicious hot and/or cold.

.

• 250g courgette; shredded
• 1 large egg
• 70-100g grated pecorino (an Italian cheese made from ewes’ milk)
• 100g Panko (or 80g polenta for gluten free)
• 1 clove garlic (crushed with press)
• ½ tsp pepper
• 2 tbsp olive oil, for greasing the baking sheet

1. Toss courgette and salt together in a large colander and place in sink to drain for 10 minutes. Then Squeeze to drain even further.
2. Mix pecorino, panko, crushed garlic, the egg and pepper in a large bowl; and stir in the drained shredded courgette.
3. Scoop a table spoon of ‘dough’ and drop onto a large greased baking sheet, roughly shaping each into a log.
4. Bake in a 200°C oven for 20-22 minutes, turning halfway through.

• Dipping Sauce:
  • Stir chopped chives and basil into sour cream.

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