Lemon-Ricotta Yellow Courgette Fritters
Duration: 30 minutesCrisp fritters with lemony ricotta.
Utensils
- Box grater
- Mixing bowl
- Clean tea towel (or muslin)
- Frying pan
- Spatula
- Plate + kitchen roll
- Measuring spoons
Ingredients
- 2 medium yellow courgettes
- 1 tsp fine salt (plus extra to season)
- 150 g ricotta
- 60 g plain flour
- 1 egg
- 30 g grated Parmesan (optional but great)
- 1 tsp baking powder
- 1 garlic clove, finely grated (optional)
- Zest of 1 lemon + 1 tbsp juice
- Black pepper
- 2–3 tbsp olive oil (for frying)
- To serve: yoghurt or sour cream, chopped mint or parsley, extra lemon wedges
Instructions
- Grate the courgettes into a bowl, sprinkle with 1 tsp salt, and leave 5 minutes.
- Tip into a tea towel and squeeze hard to remove as much water as possible.
- In a bowl, mix ricotta, egg, lemon zest/juice, (garlic), pepper, flour, baking powder, and Parmesan.
- Fold in the squeezed courgette until you have a thick batter.
- Heat 1 tbsp oil in a frying pan over medium heat.
- Spoon heaped tablespoons of batter into the pan and flatten slightly.
- Fry 2–3 minutes per side until deep golden and cooked through. Add a little more oil as needed.
- Drain on kitchen roll, season lightly, and serve with yoghurt and herbs.
Harissa Chickpea & Yellow Courgette Traybake with Feta
Duration: 45 minutesSpicy traybake with feta and chickpeas.
Utensils
- Baking sheet
- Large baking tray
- Mixing bowl
- Knife + chopping board
- Tin opener
- Spoon
- Oven gloves
Ingredients
- 3 yellow courgettes, cut into thick half-moons
- 1 red onion, cut into wedges
- 1 red pepper, sliced (optional)
- 1 tin chickpeas, drained and rinsed
- 2–3 tbsp harissa paste (to taste)
- 2 tbsp olive oil
- 1 tbsp lemon juice (or red wine vinegar)
- 1 tsp ground cumin
- Salt and black pepper
- 150 g feta, crumbled
- Handful of fresh coriander or parsley
- To serve (optional): couscous, rice, or warm pittas
Instructions
- Heat the oven to 220°C (200°C fan).
- In a bowl, mix harissa, olive oil, lemon juice, cumin, salt, and pepper.
- Add courgettes, onion, (pepper), and chickpeas. Toss well to coat.
- Spread everything on a baking tray in a single layer.
- Roast for 25–30 minutes, turning once, until browned at the edges and tender.
- Scatter over feta and return to the oven for 5 minutes.
- Finish with herbs (and a squeeze of lemon if you like). Serve hot.
Creamy Yellow Courgette Pasta with Garlic & Basil Crumbs
Duration: 25 minutesSilky courgette pasta with crunchy crumbs.
Utensils
- Saucepan (for pasta)
- Colander
- Frying pan
- Knife + chopping board
- Grater (optional)
- Tongs or spoon
Ingredients
- 2–3 yellow courgettes, grated (or finely chopped)
- 250 g pasta (spaghetti, linguine, or penne)
- 3 tbsp olive oil
- 2 garlic cloves, thinly sliced
- 30 g breadcrumbs (panko or fresh)
- 1 tsp lemon zest + 1 tbsp juice
- 30–50 g grated Parmesan (or vegetarian hard cheese)
- Small handful basil, torn
- Salt and black pepper
- Optional: pinch of chilli flakes, 2 tbsp crème fraîche (for extra richness)
Instructions
- Cook pasta in well-salted water until al dente. Reserve a mug of pasta water, then drain.
- Meanwhile, heat 1 tbsp olive oil in a frying pan. Add breadcrumbs and toast 2–3 minutes until golden. Tip out and set aside.
- In the same pan, add remaining olive oil and gently fry garlic (and chilli flakes) for 30–60 seconds.
- Add grated courgette, a pinch of salt, and cook 5–7 minutes, stirring, until soft and starting to turn creamy.
- Add lemon zest/juice and Parmesan (and crème fraîche if using). Stir.
- Add drained pasta plus a splash of reserved pasta water. Toss until glossy and saucy (add more water if needed).
- Stir through basil, season to taste, then top with the toasted crumbs and extra Parmesan.