Ingredients:*

1 courgette (weighed 160g), 29p (£1.80/1kg)
1 egg, 17p (99p for 6)
Handful of fresh mint, coriander and parsley, free (grows on my window ledge)
Heaped tablespoon or two of plain flour, for arguments sake lets call it 40g, 2p (65p/1.5kg)
50g natural yoghurt, 7p (65p/500g)

How to:

1. Finely grate the courgette into a large mixing bowl.

2. Chop the herbs and add most (three quarters) to the courgette. Set half aside for the yoghurt dip.

3. Add the egg to the courgette and herbs and mix in with a fork. Add the flour and continue to mix until it has formed a batter. You may need to add more flour, it should be thicker than pancake mix. Mine stuck to the prongs of the fork but came loose with a shake, if that’s any indication.

4. Heat a little oil in a frying pan and dollop a pretty level tablespoon of batter in. Flatten with the back of the spoon and shape the edges to form rough circles. Repeat until you run out of space in the pan, with a little gap around each for ease of turning. You may have to do these in batches! Fry on a low heat for a few minutes until golden and crispy on the underside. Using a spatula, turn over and cook on the other side.

5. Repeat until all batter is used, mine made 6 nice sized fritters.

6. Stir the remaining herbs into the natural yoghurt and serve with the fritters. Optional, but so totes amaze. (Irony, irony, honest!)

I also served mine with 50g cous cous at 6p approx (69p for 500g)* and stirred in a generous tablespoon of leftover tagine that was kicking around from Thursdays lunch- which was amazing as a flavour combination and I can totally recommend. In fact I loved it so much, I’m adding a little water to the remaining tagine and freezing it in ice cube trays, to sex up couscous hereafter. Nmmm. (24p portion makes 12 cubes, at 2p each. Sexy couscous = 8 pence. Eek!)

I’ve eaten courgettes for two of my main meals today, what with the courgette, sultana and lemon bread and I still have four of the big green sods left! Mm, thinking cap on. In the meantime…

Make it posh variations:

Add the zest of a grated lemon to the batter as well for added ‘zing!’

Serve with the tagine couscous – well worth it!!

I’m going to throw one in the freezer to see how it fares. I’ll report back!