Gardeners love it, cooks perhaps less so - what on earth do you do with that courgette glut?
Grate the courgettes and onion, mix with salt and leave in a bowl for twenty minutes. Squeeze as much liquid out as possible. You can do this with your hands or in a piece of muslin.
While the courgettes are salting, boil the corn for about ten minutes, cool then cut the kernels from the cobs.
At the same time boil the runner beans for five minutes.
Mix all the ingredients together with eggs and flour last. Sir until there are no lumps of flour and everything is evenly mixed. It should be fairly dry, not like a drop scone mix, but if it doesn’t look as though it will stick together add another egg and a tablespoon of flour.
Heat up a large skillet/pan or flat griddle, evenly coated with a little oil. Spoon in the mix – one heaped tablespoon per fritter. Flatten the top with the back of a spoon and fry for a couple of minutes. Turn over and fry for another couple of minutes.
Remove and keep warm. Repeat until all the mix has gone.
Serve with a dip of your choice – romesco sauce, herby sour cream, sweet chilli sauce, whatever.
Serving Size 4 servings