4 large courgettes (not enormous though – if you’re American you won’t call them courgettes either, you’ll probably call them zucchini or something)
1 big-ass egg
1 fresh red chilli (deseeded and finely chopped)
1 heaped tablespoon of flour
a handful of fresh mint
1 lemon, zested and quartered
a good handful of freshly grated parmesan cheese
sea salt (Maldon of course) and some pepper
half a tsp of cumin
Optional extras: maybe a bit of tinned sweetcorn or some bacon bits that are nice and crispy but not too big
Thick-grate the courgettes (scoop out the middles if you are up to it). Then put them into a clean tea towel and wrap them up and wring them out – loads of water will come out. You want this to happen. The more you can squeeze out the better. Plus it’s really satisfying.
Separate the egg and put the white in one bowl and the yolk in another. Add the courgette, pepper, flour, chilli, mint, lemon zest and parmesan to the yolk and mix it up with your hands. Don’t be shy. Get really stuck in. Whip the egg white up with a pinch of salt until stiff. Carefully that add to courgette mix (for fluffiness, you see, otherwise it gets dense).
Put a good couple of glugs of olive oil in the pan and put 5 or 6 fritters into your favourite big frying pan. They’ll be about a serving-spoon size each. The heat should be sizzly but not burny. They should need about 2.5 min on each side to go golden. Pop them on a bit of kitchen paper to degrease. Eat them up with maybe some creme fraiche or something. Bit of nice crisp salad.
AND FOR THE MUSIC:
Norway’s nu disco king Bjørn Torske. Low slung disco vibes with percussive change up and and bubbling bass lines give us a window into the type of tunes his new album has in store. Out on Smalltown Supersound on November 15th you can find out more here.