Courgette Overload.

Mrs_Veg_Plot

We have one pampered plant in a pot by the kitchen door that is keeping us well supplies and then there are 6 more plants on the lottie.

Our fave way to eat them is to cut then into chip sized pieces dust in flour, dip into beaten egg then roll in a mix of breadcrumbs and finely grated parmesan cheese. line up on a baking tray and cook in oven at 200 for about 20min (depending on the size of your chips).

I always add grated courgette to home made burgers as they help to keep the burger moist.

I am freezing them this year for the first time as well.

cyclonebri1

Well, I was pickling some gherkins for pickling today, so I did a jar of cgs, let's see if that gives them some flavour, :D

forgotmyname

cyclonebri1 wrote: »

Well, I was pickling some gherkins for pickling today, so I did a jar of cgs, let's see if that gives them some flavour, :D

Add some chillies and other spice to the vinegar. I do to my pickled onions, Nice.

Verdict is not out on chilli beetroot though. Not sure if they need more chilli or whether it just doesnt work?

Air_Cooled_75

Leif, sorry this might be a bit late but I've only just looked at this thread again, apologies!

Obviously you can tinker with the quantities

1kg grated courgette, sprinkled with some salt (1/2 tsp) and left to drain in a sieve or colander for at least an hour, the squeeze out any more excess liquid.
Olive oil
1 small grated or finely chopped onion
80g plain flour plus some extra for coating
1 tsp baking powder
100g feta (or pecorino) cheese
40g fine bread crumbs (I sometimes chuck more in)
3 lightly beaten eggs
4 tbsps finely chopped dill, mint and parsley
Salt and pepper
Veg oil for frying

Heat the oil in a frying pan, add onion, cook over a low heat until soft and translucent.
Sift the flour and baking powder together. Combine courgette, onion, cheese and breadcrumbs, flour mixture, eggs and herbs and season. It needs to be firm enough to hold its shape, add more breadcrumbs if too soft. Shape into balls/fritters and put in the fridge for an hour or so to firm up.
You can deep fry at 180-190 degrees for about 5 mins, coat in flour before frying, but they shallow fry pretty well as long as you turn them. They should be golden brown all over.

Serve with tzatziki

Leif

Thanks. That looks nice, mostly courgette too. And it looks quite healthy as well.

I recently did some potato, beetroot, courgette and onion fritters, similar preparation to yours.

Air_Cooled_75

Yes, they aren't too unhealthy

I like the sound of yours though! Love beetroot.

I know you're pretty good at growing chillies, how've you got on this year? I've had some superhots that have been, well, super hot but some others have been a disappointment. Just waiting for some 7 pots to ripen (they look amazing, like lion faces!) some Nagas, Red Savinas and Jolokias. The Orange Datils were nice. I went a bit mad planting seeds and ended up giving loads of plants away. A bit OT but I thought I'd give it a mention

Leif

It sounds like you are a bigger chilli head than me.

This year I have Rocoto (Capsicum pubescens, ~10 years old), Lemon Drop (C. baccatum, year 2), and 2 Orange Habaneros (C. chinense). The first is doing okay, but I underfed it, so I think I could have got a much bigger crop. The second is very productive, and has been for a few months. I just wish the flavour was better. The Orange Habs are covered in flowers and small pods, and might produce which is a surprise as they are outdoors, like the others. I did not expect success, but fingers crossed, I should have a decent crop, although I might have to bring them indoors before the first frost to ripen. It looks like the sunny period did them a world of good. I love the flavour of C. chinense, and Orange Habs are not too hot.

I am not a fan of very hot chillis, although I once grew Fatalli (Fat Ally according to a friend), and the flavour was amazing, and very very hot. As for Nagas ... ouch ... too hot for me. I used to taste a colleagues hot sauces at work. On one occasion I had 1/4 teaspoon, something like Da Bomb, and they said I went white. I thought I was going to vomit, and my skin went all cold. :rotfl:

Last year my chillis were pathetic, my Rocoto produced a few pods, but I had to buy a plant from the garden center (Lemon Drop), as the C. chinense and C. baccatum had virtually failed thanks to months of gails and rain. Then again, I had problems germinating one batch from Simpsons Seeds, not the first time I've had problems with their seeds.

Are yours in a greenhouse? If not, you are doing very well to have C. chinense pods ripening already. What is your secret?

Air_Cooled_75

I'm off to bed but I'll reply properly tomorrow, I'll try to have a good look at all I've got on the go and report back I'm in S Yorks so none outside but some in the polytunnel and others on a (large) south facing windowsill.

Haha, we had a chili trying experiment last week...milk and cheese consumed in great quantities

cyclonebri1

:rotfl::rotfl::rotfl::rotfl: I too had a chilli exp yesterday or rather my wife did.

Grown 2 chillies this year, both have made massive bushes and have just ripened fruit. I is an orange variety and 1 a red jalapeno.

I briefly bit into 1 of each, (the runts that you always get), the red was distinctly hot.

Anyway I defrosted some chilli con carne that I recalled was a little bland when it was frozen, so pick 3 chillies, 2 red 1 orange and sliced them and added to the pan.
I was actually gasping for breath as I sliced them, they were giving of an incredible airborne "heat"

Anyway they went in the mix and heated up in the frying pan.
Very, very hot, could only eat half the dish, but the remainder will do lunch today. Washed up, scrubbed out the frying pan and put pots away.

Wife was late in from work, we have a glut of tomatoes so she fried some up for supper.

I got a right grilling this morning, chillied tomatoes anyone???:eek:

purplepardalis

We've made a dip a couple of times with ours. Sliced lengthways and griddled then into the food processor with

Cumin
Garlic
Greek yoghurt
Tahini
1 spoon of mayo
Lemon juice
Salt and pepper

It's really good!

We do have some that have grown into marrows that we're a bit stuck with what to do