The King Edwards are in and the courgettes are coming in too. Seemed right to have a little treat in the kitchen, specials as Carol calls them are also known as fritters, here my recipe. It is simple, easy to do and is great for potatoes that may be a little too small to make chips.
|Courgette Verde D'Italia|
5 small/medium potatoes sliced as circles after washing. Leave the skin on as this adds to the taste and the fibre is good for you even fried.
1 courgette. Sliced into circles.
Batter mix from the Bero Home Recipes book.
100g (4oz) Plain Flour
2 x 5ml spoon (2 tsp) baking powder
Pinch of salt
150ml (1/4 pint) water.
1 x 15ml (1 tsp)
|Frying tonight, potatoes and courgettes|
1. Mix flour, baking powder and salt. Gradually beat in water and oil.
2. Heat up a pan of vegetable oil, make sure the oil is hot before frying. Oil that is too cool will make the specials stick to the pan.
3. Dip potatoes and courgettes into the batter mix.
4. Fry potatoes and courgettes until they are cooked through. You can test them with the tip of a sharp knife, if they yield and feel soft they are cooked. If they are hard, they need longer.
|Vegetables fried and tasty|
These are my potato and courgette specials with a squirt of tomato ketchup on the side. I advise you do small batches and don't overload the pan, this avoids steaming and means you can eat as you go. You won't feel so guilty about eating fried food then. Then again, you won't feel guilty about eating these specials.