Bland to Brilliant: Courgettes 3 Ways

Instructions

1. Use a vegetable peeler to shave long ribbons from large courgettes.
2. Peel from one side until the ribbons are as wide as your peeler blade.
3. Rotate the courgette and repeat until you’ve made about six flat edges.
4. Stop peeling once you reach the seed-filled core—the center is too soft and will become mushy after curing.
5. Save the cores for another recipe.
6. To cure the courgette ribbons, place the ribbons in a large bowl.
7. About 10–15 minutes before serving, season with: A small pinch of salt (don’t overdo it), the juice of half a lemon (or another acid like vinegar or lime juice).
8. Gently toss the ribbons by hand to ensure they’re evenly coated. Avoid using tongs or spoons to prevent bruising the delicate slices.
9. Leave the mixture to sit for 10 minutes so the lemon juice can slightly soften and flavour the courgette.
10. Add the following to the bowl:
11. 40g toasted pine nuts
12. 1 dessert spoon of fresh thyme leaves
13. A drizzle of good olive oil
14. Gently mix again by hand to combine all ingredients.
15. Plate and garnish:
16. Serve the carpaccio topped with shaved Parmesan.
17. Optional: Swap Parmesan with pecorino, feta, or crumbled goat’s cheese if preferred.
    

Instructions

1. Use a coarse grater to grate both courgettes. This helps bind the fritters and releases excess moisture.
2. Place the grated courgette into a colander.
3. Add a sprinkle of salt and mix well using your hands to distribute it evenly.
4. Let sit for around 30 minutes to draw out the water.
5. While the courgettes are draining, finely slice 3 spring onions (from top to root).
6. Roll the mint leaves into a cigar shape and finely slice to create a chiffonade.
7. After 30 minutes, press the courgette with your hands to remove as much liquid as possible.
8. In a large mixing bowl, combine: The drained courgette, sliced spring onions, the mint, 1 tsp dried chilli flakes, crumbled feta, cracked black pepper, 1 whole egg
9. Then, add 1 dessert spoon of flour per courgette.
10. Mix thoroughly. The mixture should just hold together—not too wet, not too cakey. Add more flour only if needed.
11. Preheat a large frying pan over medium to low heat. Add a splash of olive oil and let it heat.
12. Spoon in the fritter mixture to form 4 fritters.
13. Fry for 2–3 minutes per side, until golden and sizzling.
14. Let the fritters cool for 5–10 minutes before serving.
15. Enjoy them warm, hot, or at room temperature.
    

Instructions

1. Slice courgettes into even lengths, about the size of your little finger.

1. Slice each piece in half lengthwise to create little boat shapes.
2. Lightly score the cut sides a few millimetres deep with a knife to help the salt penetrate.
3. Sprinkle a small amount of salt over the scored sides.
4. Let the courgettes sit for 15 minutes on a tray to draw out moisture.
5. In a bowl, mix together: 1 cup chopped parsley, 2 finely sliced spring onions, 2 minced garlic cloves, oregano, 1 tsp dried chilli flakes, a pinch of salt, 1 tbsp red wine vinegar, Juice of ¼ lemon, 125 ml extra-virgin olive oil
6. Stir well. Ideally, let it sit for a few hours to develop flavor (optional if short on time).
7. After 15 minutes, dab off excess moisture from the courgettes using paper towel.
8. The drier they are, the better they will fry.
9. Preheat a frying pan over medium to low heat.
10. Add a little olive oil, Place the courgettes in the pan, cut side down.
11. Fry for 2–3 minutes, until the bottoms are golden brown.
12. With the cut sides still facing down, transfer the pan to a preheated oven at 180°C (350°F).
13. Roast for 10 minutes, until the courgettes are soft and aromatic.
14. While the courgettes are still hot from the oven, place them in a bowl.
15. Spoon over some chimichurri and gently mix.
16. The heat helps bring out the bold flavours of the marinade.