Serves: Makes 8-10 - Time:
The gram flour in these fritters gives them an almost pakora-like flavour. In fact, if you wanted to up the spices –and maybe add a pinch of chilli for some heat- you could serve them as an accompaniment to a curry. I like them on their own, with a spoonful of crème fraiche and nugget of tomato chilli jam (see Larder section for the recipe). Or you could crumble over some feta or blue cheese.
- 600g courgettes, topped and tailed
- 5 spring onion, trimmed and finely chopped
- 2 tablespoons finely chopped mint leaves
- 1 tablespoon finely chopped dill
- Grated zest of 1 lemon
- 2 medium eggs
- 70g gram (chickpea or besan) flour
- 20g rice flour
- ½ teaspoon baking powder
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- Vegetable oil for frying
- Coarsely grated the courgettes and place in a sieve. Mix in 1 teaspoon Maldon salt and leave for 1 hour. Squeeze out as much liquid as possible and pat the courgettes dry. Tip into a mixing bowl and stir in the spring onions, herbs, lemon and eggs.
- In a separate bowl mix the chickpea flour, rice flour, baking powder and spices together. Mix into the courgettes and season well with salt and ground black pepper.
- Heat about 1mm oil in a large frying pan and carefully drop spoonfuls of the courgette mixture into the hot oil. Fry for about 1 ½ -2 minutes until golden brown then turn over and fry for a further 1-2 minutes. Transfer the fritters to a baking tray and keep warm in a low oven while you finish frying the remaining batter.