Courgette, Cumin and Lime Fritters

Makes 8–10 fritters, 30 minutes

Ingredients

• 60g self-raising flour
• 1 tsp ground cumin
• ½ tsp flaky sea salt
• 1 egg
• 40ml whole milk
• 250g courgettes, trimmed
• 3 tbsp finely chopped coriander leaves
• 1 lime, zest and juice
• 200ml sunflower oil, for frying
• 200g natural yogurt

Method

1. Preheat the oven to 120°C/100°C fan/gas mark ½.
2. Whisk together the flour, ground cumin, measured salt and a few turns of pepper in a large bowl. Beat the egg and milk together in a jug, then pour it gradually into the dry mix, whisking as you go, to create a smooth batter.
3. Grate the courgettes onto a chopping board using the coarse side of a box grater, then squeeze them between your hands to get rid of any excess liquid.
4. Add the gratings to the batter with 1 tablespoon of the chopped coriander and the lime zest and stir through.
5. Pour the sunflower oil into a large, non-stick frying pan so it is, give or take, 2cm deep. Warm over a medium-high heat until a droplet of batter fizzes on contact with the oil. Spoon big tablespoon-sized dollops of the batter into the pan and fry for 4–6 minutes on each side. They are ready when the outside is golden and the inside is fluffy and just cooked through. You may need to do this in batches, so transfer the cooked fritters to a plate lined with kitchen paper and pop them into the warmed oven while you do the rest. Mix the yogurt with the remaining coriander leaves, the lime juice and a pinch of salt, and serve it in a bowl alongside the pile of warm fritters.

Extract taken from: From the Veg Patch by Kathy Slack (Ebury Press, £25).

NorthernLife July/August 2022