Recipes
Whether you’ve got a glut of homegrown courgettes or are simply trying to eat more seasonally, try these easy courgette fritters; perfect for breakfast, lunch and dinner.
Ingredients:
- 120g grated courgette
- 50g frozen broad beans, defrosted
- 1 large egg
- 3 tbsp gram flour
- 1 tsp ground cumin
- 1 tsp ground coriander
- Small handful fresh coriander, chopped
- ½ green chilli, chopped
- ½ tsp sea salt
- Ground black pepper
- Coconut oil for frying
For the dip:
- One small tub of yoghurt
- Sea salt and black pepper
- A pinch of chilli powder (optional)
Method:
- Season the grated courgette with salt and set aside. The salt will help to draw out the water.
- Place the broad beans in a sieve so that any excess water drains off. Whisk together the remaining ingredients, except the coconut oil, and set aside.
- Using a clean tea towel or a few layers of kitchen towel, squeeze the liquid out of the grated courgette. Then add the courgette and broad beans to the batter and mix without mashing the broad beans.
- Heat the oil in a frying pan over a medium-high heat. You don’t want lots of oil, just enough to stop the fritters from sticking. Using a dessert spoon, spoon the mix into the pan, gently flatten and fry for a couple of minutes before turning each fritter to cook on the other side. Avoid crowding the pan. Each batch can be placed on a baking tray and put in a warm oven until the whole mix has been used.
- Mix the dip ingredients together and serve the fritters warm, with the cold dip.
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