Courgette and Sweetcorn Fritters

I.5Kg courgette – grated and salted – to yield about 1Kg once you've squeezed the water out

2 medium onions – grated and salted

2 tsp salt for salting

Basil – leaves from bunch chopped

150mls crème fraiche

4 heads of sweetcorn (approx 300g)

600g runner beans – destringed and finely sliced

300g feta cheese – finely crumbled or chopped

6 large eggs, lightly beaten

3 large garlic cloves, grated or minced

1/4 tsp freshly ground black pepper

2 tsp salt (15g)

200g plain flour

15g baking powder

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.

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