After a tip-off from a friend, I've had a couple of different attempts at doing a nice simple meal with courgette fritters. This one is working well so far. I keep the courgettes in pieces (rather than grating them) which maintains the nice structure with the squishy middle bit, and the egg coating helps to make them into little parcels.
Takes 10 minutes, serves 2 as a light meal.
First get the courgette ready. If you rinsed it, pat it dry with kitchen paper. Cut it into 1cm-thick slices and put them on kitchen paper to dry a bit more.
Put a large frying pan on a medium-hot heat, and put a good slug of vegetable oil in it, a couple of millimetres deep.
Mix the flour and parmesan in a bowl. In a second bowl, lightly beat the egg. These are going to be for coating the courgette.
Take the courgette slices and toss them in the flour/parmesan. Try to get a nice even coating.
Now we fry. With one hand, take the courgette pieces one at a time, dip them in the beaten egg, turn them to coat, and then put into the hot pan. By the time you've got them all into the pan it may well be time to turn the first ones over - they need 2 or 3 minutes each side. Do the turning-over one slice at a time (e.g. using tongs), in roughly the same order that you put them in.
When the courgettes are nicely golden-brown on both sides, lift them out onto kitchen paper. In a bowl or directly on the plate, mix them with the salad leaves. Sprinkle more parmesan over them, then squeeze lemon juice over them.
Serve with crusty bread or hot buttered toast.