The Courgette is similar in shape to a cucumber and has a delicate taste. It is low in calories and contains folate, potassium and Vitamin A.
Origin:Spain
Need a lift from a perfect light lunch try these!

Courgette fritters with tomato and rosemary.

Serves 4
For the dressing
6 anchovy fillets
1 tbsp olive oil
1 small sprig of rosemary
1 single clove of garlic
16 cherry tomatoes
100ml olive oil
For the fritters
100g plain flour
2 tbsp sunflower oil
175ml sparkling mineral water
1 egg white
oil for deep frying
4 large or 8 small courgettes
Directions

Pat the anchovy fillets with kitchen paper to remove the excess (excessively fishy) oil. Chop them finely, then put them with the tablespoon of olive oil in a shallow pan over a moderate heat. As they cook, remove the needles from the rosemary (you need about 1 heaped tsp of them) and chop them finely. Add them to the pan with the anchovies.

Peel and slice the garlic and add it to the pan. Quarter the cherry tomatoes and stir them in, letting them cook for 5 minutes until soft and squashy. Pour in the 100ml of olive oil, season with black pepper but no salt, and leave to simmer for a further 10-15 minutes, until all is soft. Check the seasoning and serve with the fried courgettes. (You can keep this warm for a while, with a last-minute stir before serving.)

Make the batter. Sift the flour into a large basin then add the oil and water, beating slowly to a thick paste. Set aside for 30 minutes. Don’t be tempted to skip the resting time – it is essential for a light batter. Just before you plan to fry the courgettes, beat the egg white until almost stiff and fold it gently into the batter.

Warm the oil in a deep pan. Wipe the courgettes. Cut them into 3cm lengths and then into halves.

Test the oil to make sure it is hot enough – it should send a cube of bread golden in a few seconds – then dip the courgettes into the batter and lower them a few at a time into the hot oil. Hold them under the oil by pushing down with a spatula. Fry for 3 or 4 minutes until the batter is pale gold and crisp then lift out and briefly place on a piece of kitchen paper to drain. Eat the fritters while they are hot and crisp with the dressing.