| Want to find new ways of pleasing the paletes of | | | | notice the improvement. They are deliciously light |
| the discerning diners in your home? Try these | | | | and not in the least greasy. I make the batter in |
| receipes for courgettes culled from all countries of | | | | the following quantity and if there is some left |
| the world. This series of articles deals with every | | | | over I put it in the freezer. This dish keeps well |
| fruit and vegetable imaginable in isolation - so you | | | | for a week or two. |
| get several receipes for the same product in one | | | | The Batter |
| concise place. | | | | 225 g ( 8oz) Plain Flour teaspoon salt 1 egg |
| COURGETTES WITH DILL SAUCE (ZUCCHINI | | | | separated 1 tablespoon Olive Oil 300ml (10 fl oz) |
| MIT DILL Austrian) | | | | Lager 125ml (4.5 fl oz) Cold Water |
| Serves 4 to 6 | | | | In a large bowl beat all ingredients except the |
| 2 lbs (1 kg) courgettes, peeled, seeded if | | | | EGG WHITES and frying oil into a smooth fairly |
| necessary, cut into julienne strips. inch (1 cm) x 3 | | | | thin batter. Leave aside for approximately 30 |
| inches (6 cm) long teaspoon salt 1oz (25g) butter | | | | minutes. Beat the egg whites until they reach a |
| 2 tablespoons flour 5 fl ozs(150ml) live yoghurt 1 | | | | soft peak consistency. After the required amount |
| teaspoon sugar 2 teaspoons white vinegar 1 | | | | of time carefully fold in the egg whites to the |
| teaspoon finely chopped fresh dill or teaspoon | | | | batter. Do not worry if there are a few small |
| dried dill seeds | | | | lumps' of egg white remaining. These create a |
| Place the courgettes in a bowl and sprinkle with | | | | delicious crispy texture to the fritters. |
| the salt. Leave for approximately an hour then | | | | The Courgettes |
| pat dry with paper towelling. Melt the butter in a | | | | Cut off the top and bottom then slice lengthwise |
| deep frying pan, when the foaming subsides add | | | | from top to bottom into julienne strips inch (1 cm) |
| the courgettes. Toss them until well coated with | | | | x 3 inches (6 cm) long - about the thickness and |
| the butter then cover the pan and simmer on a | | | | length of a thin chip. Salt lightly and leave for |
| low heat for about 10 minutes or until barely | | | | quarter of an hour. Drain and dry carefully before |
| tender. Ensure yu do not overcook the | | | | cooking. |
| vegetables. Beat the flour into a little of the | | | | Finally heat a deep pan of vegetable oil until it is |
| yoghurt and then mix into the rest. If using dill | | | | fairly hot. Fry the fritters a few at a time until the |
| seeds add at this stage. Pour the mixture over | | | | batter is medium brown. Drain the fitters well |
| the courgettes stirring carefully, simmer for 2 or | | | | after removing the fritters from the oi and drain |
| 3 minutes until the sauce thickens. Stir in the | | | | again on crumpled kitchen paper before serving.l. |
| sugar, vinegar and dill if using the fresh Taste for | | | | Serve this as an accompaniment to the main |
| seasoning before serving. | | | | course or I like it with mayonnaise or a sweet |
| Note: The dish is equally nice using either fennel or | | | | sauce as a starter. |
| dill in tis recipe. | | | | STUFFED COURGETTES (ZUCCHINI RIPIENI |
| COURGETTE FRITTERS ( BEIGNETE- French with | | | | Italian) |
| a Japanese Type Batter) | | | | Serves between 4 and 6 people as a main |
| I like to make these without peeling the | | | | course. |
| courgettes. Wash and dry them and set aside. | | | | INGREDIENTS |
| First make the batter. I use a Japanese style light | | | | A little over pint of good tomato sauce, home |
| batter. It may be that you have made these | | | | made or from a carton. |
| firtters before, try them with this new batter and | | | | |