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This recipe is a great way to use up a glut of courgettes and brings an Asian twist to a popular classic.
Recipe courtesy of Ginny Trowman
- 3 courgettes, grated
- 1 onion, peeled and grated
- 1 pip garlic, crushed
- Vegetable oil
- 100g chickpea flour
- 2 eggs, beaten
- 1 tsp garam masala
- 160g strong crumbly cheese, such as feta or Lancashire
- 1 small red or green chilli, seeded and finely chopped
- Small handful of mint, chopped
- Small handful of parsley or fresh coriander, chopped
- Salt, to taste
- Freshly ground black pepper, to taste
- Place the grated courgettes and onion in a colander and leave for 10-15 minutes to drain. Squeeze out any excess water and add the garlic. Heat a little vegetable oil in a frying pan and fry the courgettes, onion and crushed garlic until they are just starting to brown. Remove from heat and allow to cool slightly.
- Beat the flour with the eggs and garam masala to make a smooth batter – add a little milk if the batter seems too thick. Stir in the crumbled cheese, chilli, mint, parsley or coriander, salt and pepper and then add the cooked courgettes and onions. Stir until everything is thoroughly mixed.
- Heat more oil in the frying pan and drop tablespoon-sized dollops of the mixture into the hot pan, a few at a time. Fry gently, then flip over to cook the other side. When the fritters are cooked through and golden and crispy on the outside, remove them from the pan and drain on kitchen paper.
Tip: These fritters freeze well and can be reheated in a hot oven from frozen – just make sure they are really piping hot all the way through.
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