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
