We are just entering the season of courgette glut. Everyone who has even just a single plant on their balcony will find it laden with bright green ‘fruit’ just asking to be eaten. I used to make these fritters when my children were young and have just reminded myself of how yummy they are and how easy and quick to make. Some recipes encourage a lot of elaborate squeezing or salting of the grated courgette, but you really only need to do a minimum – just enough to get rid of some of the water. You can also add other flavourings if you like, for instance, a judicious teaspoon of mild curry powder or some chilli flakes, but here I’ve kept it to the classic approach. You can use any cheese. I used a mixture of parmesan and cheddar which is what I happened to have in my fridge and that needed using up. The cheese melts to create a soft, tasty middle, encased in a crispy courgette layer. The fritters need something fresh and acidic to contrast with their colour and flavour so I served them with a fresh tomato salsa. If you wanted to turn this into a more substantial meal, you could add steamed new potatoes.

This recipe will also make part of a pleasant starter for three people if you make 12 miniature fritters.

Serves 2 for a light lunch or supper

For the tomato salsa

10 ripe vine tomatoes

Half a red onion very finely chopped

Small bunch of any green herb – I used coriander – finely chopped

1/2  teaspoon of salt

1 dessertspoon balsamic vinegar

For the fritters

1 large courgette

2 tablespoons plain flour

1 teaspoon baking powder

2 spring onions, finely chopped

1 large egg

Salt to taste

Plenty of ground black pepper

1 teaspoon dried mint

2 tablespoons grated cheese

Half a fresh lemon for garnish

Make the tomato salsa first. Skin the tomatoes by pouring boiling water over them, counting to 60 and then slipping the skins off, cooling the tomatoes immediately with a spray of cold water. Chop each tomato into 4. Mix well with all the other ingredients and set aside.

Use the coarse side of a box greater to grate the courgettes. Line a colander with good quality kitchen paper or a clean linen tea-towel and set aside for 10 minutes.

Meantime combine all the other ingredients, stirring them well

Use your hands to squeeze water out of the courgettes. They don’t need to be totally dry. Add them to the rest of the batter.

Heat a large flat frying pan using a tablespoon of oil with a tablespoon of butter on a moderate heat. Take a heaped tablespoon of the batter and drop it into the frying pan, flattening it gently and tidying up the sides, if you wish, and repeat until you have used up all the batter. It should make 6 patties. Fry gently inspecting the undersides to see if they are firm and golden: about two and a half minutes. Use a large palette knife or fish slice to flip each one over and repeat on the other side.

Serve piping hot with slices of lemon and the tomato salsa.