For 10 fritters you need

450 to 500g courgettes

10 ml fine salt

250ml chick pea flour (also known as Chana)

7ml ground cumin

1 small shallot, finely chopped OR 1 spring onion, sliced thinly

1 medium chilli, seeds removed and chopped

1 egg lightly beaten

10ml baking powder

Optional: 25-30ml chopped coriander

Canola Oil for frying

For the Yoghurt Dressing

200ml plain yoghurt

20ml chopped mint

20ml chopped coriander

10ml lemon zest

Optional: 1 small clove garlic crushed

To prepare

NOTE: allow an hour for the courgette to leach liquid before cooking!

Rinse the courgettes well and trim the hard stem from the courgette

Using the coarse side of a box grater or a food processor, grate the courgettes

Place them in a mixing bowl and add the salt, mixing it well

Leave to stand for approximately an hour

Rinse the courgettes in a strainer by flushing cold water through them

Press to remove all excess water

Return the courgettes to the mixing bowl and combine with the remaining ingredients

Pour 1cm Canola oil into a frying pan and heat the oil

Using 2 dessert spoons, place spoonfuls into the oil

If you are serving them as cocktail snacks, use a teaspoon

Hint: Start with the 1st one at 12 o’clock in the pan and place the rest in a clockwise pattern. This is for you to know which one to turn first, ensuring that they all cook evenly.

Fry until golden brown on both sides

Remove from the oil and drain on kitchen towel until required

Serve warm or at room temperature

For the yoghurt sauce: combine all the ingredients

Add a poached egg and/or a couple of rashers of bacon or slices of smoked trout or salmon, if serving a hearty breakfast or brunch