Courgette fritters with sweet and sour peperonata

500g peppers
1 celery stick
1 onion
1 cloves of garlic
25g raisins
1 bay leaf
4 tbsp sherry vinegar
4 tbsp honey
175ml water
plum tomatoes (canned will do)
2 courgettes
2 eggs
75g buckwheat or wholemeal flour


  • Cut the peppers into strips, chop the onion and celery and crush the garlic.
  • Heat 2tbsp of olive oil in a pan, add the peppers and season.
  • Cook gently for 8 minutes then stir in the remaining ingredients except the tomatoes.
  • Bring to a boil, then reduce the heat and simmer for 10-15 minutes.
  • Finely chop the tomatoes and add to the pan.
  • Cook for a couple of minutes and adjust the seasoning.

  • Coarsely grate the courgettes, then place in a colander and sprinkle with salt to remove the excess moisture.
  • Leave for about 25 minutes.
  • Wash under cold water and dry.
  • Put the courgettes in a bowl, mix in the flour and eggs and season.
  • Pan fry 4 dollops of courgette mix in olive oil, turning when golden underneath.
Original Source: 

Izzy Silvester