Passion for Pasta column: Fritter for summer occasions

Fried with a pinch of salt and a light spritz of lemon; sliced, dipped in batter and shallow fried; filled and baked; ribboned for a salad or added to pretty much anything you fancy.

The humble courgette can be so much more than just courgette fries.

They are robust and react differently in a positive way to being baked, fried, or just served thinly with a little squeeze of citrus and fennel tops.

Look no further than this recipe that will save you through the summer season when all you can see growing virtually daily are courgettes.

I am a courgette lover, so I give you my courgette fritters (zucchini frittelle).

They can be altered by adding a little grated onion, a variety of different herbs and even a little grated carrot for added sweetness.

Make them and serve as a side dish, as a light lunch with salad, or layered into a panino with a Genovese pesto and some roasted peppers.

Forever hungry, forever eating!

Serves: 4

Preparation time: 10 minutes

Frying time: 15 minutes

3 medium courgettes

2 eggs, whisked

Small handful mint, chopped finely

Small handful parsley, chopped finely

80g Parmigiano, grated

1 small lemon, zested, juice

70g 00 flour

Salt & pepper, to season

Olive oil for frying

1. Grate the courgettes and squeeze out any excess liquid.

2. Put the courgettes into a mixing bowl and add the eggs. Stir to combine.

3. Tumble in the chopped mint, parsley, Parmigiano, lemon zest and juice. Stir.

4. Add the flour and mix; season with salt and pepper.

5. Into a shallow sauté pan add 4 tbsp olive oil. Bring to a medium heat.

6. Add tablespoon amounts of the mixture to the pan, pressing each one down to form shallow disks. Fry for three minutes, then carefully flip them over with a spatula and cook for another three minutes.

7. Remove the cooked frittelle from the heat and place on pre-cut kitchen towel to remove any excess oil.

8. Repeat with the remaining batter.

9. Eat as required.

Carmela’s tip: I like to sometimes add a little crumbled Gorgonzola or dolcelatte to the courgette mixture. Feta works incredibly well too.