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This recipe is a riff on the frankly scrumptious sweetcorn fritters in my cookbook. I originally wrote it for The Pool, RIP, when I was a contributing food editor back in 2015 and I used to receive many messages from happy, sated readers. It’s particularly handy at this time of year when the annual courgette glut is in sight, and soon those of us who grow them will start wondering if this is the year we finally make a courgette cake just to use the damn things up.
Meanwhile, make these fritters.
If, like me, you have succumbed to the lure of the Spiralizer, you may spiralize the courgettes for this recipe, otherwise a sturdy box grater works just as well. These are best eaten hot from the pan, but they do freeze well. One is enough for a light supper, but hungry people will eat two each.
Makes 6-8 fritters. Ten minutes prep, ten minutes to cook.
325g (approx. two medium) courgettes
75g plain flour
75g gram flour (can be replaced with plain flour, if not available)
1 tsp baking powder
large pinch of sea salt
1/2 teaspoon paprika (optional)
1 generous grind black pepper
150ml milk (this can also be any alternative milk. I often use almond.)
a squeeze of lemon juice – about a teaspoon
a large handful of flat leaf parsley, stalks removed and chopped very fine (optional)
Neutral vegetable oil
Around five cherry tomatoes per head, quartered
a small red onion, finely chopped
Chili sauce, to taste
Either spiralize or grate the courgettes. If spiralizing, use scissors or a sharp knife to cut the ribbons into bite size pieces.
Prepare the cherry tomatoes, being careful to reserve all the juice and seeds, and the red onion. Mix together, adding a little salt, pepper and chili sauce to taste, and put to one side.
Sift the flour and baking powder into a large bowl. Add the salt and pepper. Beat the eggs together with the milk and lemon juice. Add the milk mixture slowly to the flour, using a whisk to ensure there are lumps in the smooth batter.
Add the courgettes and the parsley to the batter and mix together thoroughly.
Heat a tablespoon or so of vegetable oil in a large frying pan, over a medium-high heat. Once hot, use a tablespoon to add two generous tablespoons of mixture for each fritter. (Cook two at a time.) After about about two minutes gently flip over the fritter to cook the other side. (The top should still be wet when you flip it.)
Press down on the top side with a fish slice to ensure the inside of the fritter cooks, as otherwise the fritters will be crisp outside and raw in the middle. Check the underside and if necessary flip again, until golden and crispy on each side. You may need to add a little more oil to the pan for each batch that you cook.
Remove from the pan to a plate lined with kitchen paper. When drained, serve with the tomato relish and a dollop of yogurt. Scatter over some of the chopped flat leaf parsley.