John, Ideally eat fresh. I freeze them. Just pick them, slice them and pop into a bag and freeze.
Take them frozen and place in a dry pan and , as they warm, split them apart with a knife. Once they're all defrosted and split apart, pour the water away, then add oil and garlic and fry.
They're not as firm as done from fresh, but the smaller you pick them , the better.
I deliberately let some of them get quite large and then slice thickly, blanch them by frying in a little olive oil. Cool and then open freeze the slices, and place them in poly box interleaved with greaseproof paper. These are then ideal for making moussaka - I find the classic aubergine slices can just soak up the oil, where the courgettes don't and they have a bit more flavour. They can be used from frozen when assembling the moussaka - so easy to use without having to defrost.
I make sweet pickled courgettes - they're a bit like sliced gherkins but the pickling mix is sweeter and tastes less vinegary. Delicious with cheese and cold meats. Keeps for up to 6 months.
I also make a load of spicy courgette fritters using an onion bhaji recipe but substituting grated courgette for the onion (salt & leave for an hour to extract excess water). I shallow fry the fritters until brown & and then open freeze them on trays before bagging up. Reheat from frozen by sticking them in the oven on a baking tray for about 10mins. Excellent quick starter / side dish for an indian meal or just as a snack. Still ok to use a year later.
Heaven is ... sitting in the garden with a G&T and a cat while watching the sun go down
I would if I could find it Valerie!! although, to be honest, I tend to make it up as I go along using a basic onion bhaji recipe & substituting grated courgette for the onion.
This recipe sounded about the nearest to what I do (minus the sauce)-
I always leave the grated courgette to stand for about an hour sprinkled with the salt and then squeeze the excess moisture out. I make the mixture so it is a dropping consistency (like a sponge mix) and shallow fry rather than deep fry.
Experiment to find the spiciness you like & enjoy!
I suggest you always use gram (chickpea) flour and fresh / whole spices for a crispier texture and more authentic, fresher flavour - some recipes suggest SR flour and curry powder - it just wouldn't be the same!
Heaven is ... sitting in the garden with a G&T and a cat while watching the sun go down
I slice and blanche 1 minute in the microwave, then let them cool and dry on the grill pan mesh thingy (can't remember its name!). Then I bag and freeze them. They keep their texture and flavour better with blanching.
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John, Ideally eat fresh. I freeze them. Just pick them, slice them and pop into a bag and freeze.
Take them frozen and place in a dry pan and , as they warm, split them apart with a knife. Once they're all defrosted and split apart, pour the water away, then add oil and garlic and fry.
They're not as firm as done from fresh, but the smaller you pick them , the better.
I cook mine then freeze - I slice thinly and fry in olive oil with tomatoes, garlic and herbs then freeze in meal-sized portions.
Something else to do with courgettes :http://www.bbc.co.uk/food/recipes/italianstylezucchini_9833
and slice and soften in a little olive oil along with some chopped sage leaves drain and then use in a quiche filling. Delicious.
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
thank you for your very prompt replies , i will try these suggestions, john
There's always a glut of advice about courgettes at this time of year. Wonder why?
I deliberately let some of them get quite large and then slice thickly, blanch them by frying in a little olive oil. Cool and then open freeze the slices, and place them in poly box interleaved with greaseproof paper. These are then ideal for making moussaka - I find the classic aubergine slices can just soak up the oil, where the courgettes don't and they have a bit more flavour. They can be used from frozen when assembling the moussaka - so easy to use without having to defrost.
I cook them slightly first and open freeze. Sometimes make a big batch of casserole for freezing.
Try to eat fresh if possible though, and courgette cake is absolutely gorgeous.
I make sweet pickled courgettes - they're a bit like sliced gherkins but the pickling mix is sweeter and tastes less vinegary. Delicious with cheese and cold meats. Keeps for up to 6 months.
I also make a load of spicy courgette fritters using an onion bhaji recipe but substituting grated courgette for the onion (salt & leave for an hour to extract excess water). I shallow fry the fritters until brown & and then open freeze them on trays before bagging up. Reheat from frozen by sticking them in the oven on a baking tray for about 10mins. Excellent quick starter / side dish for an indian meal or just as a snack. Still ok to use a year later.
Sounds so good Topbird, any chance to get your bhaji recipe.
I would if I could find it Valerie!! although, to be honest, I tend to make it up as I go along using a basic onion bhaji recipe & substituting grated courgette for the onion.
This recipe sounded about the nearest to what I do (minus the sauce)-
http://allotment2kitchen.blogspot.co.uk/2009/08/courgette-pakoras-in-spicy-tomato-sauce.html
I always leave the grated courgette to stand for about an hour sprinkled with the salt and then squeeze the excess moisture out. I make the mixture so it is a dropping consistency (like a sponge mix) and shallow fry rather than deep fry.
Experiment to find the spiciness you like & enjoy!
I suggest you always use gram (chickpea) flour and fresh / whole spices for a crispier texture and more authentic, fresher flavour - some recipes suggest SR flour and curry powder - it just wouldn't be the same!
I slice and blanche 1 minute in the microwave, then let them cool and dry on the grill pan mesh thingy (can't remember its name!). Then I bag and freeze them. They keep their texture and flavour better with blanching.