Ingredients

2-3

courgettes, grated

a good pinch

sea salt

4 tbsp

plain flour (or gram flour for gluten free)

1/2 tsp

baking powder

a small handful

freshly chopped dill

1/4 cup

finely chopped mint

1/4 cup

finely chopped green onions

eggs

a good pinch

Aleppo chilli flakes

1/2 tsp

ground turmeric

1/2 tsp

smoked paprika

1/2 tsp

Urfa chilli flakes

a pinch

black pepper

for frying

olive oil

Serving ideas

wild garlic pesto

edible flowers

freshly chopped dill

Aleppo chilli flakes

A drizzle of extra virgin olive oil

A few spoonfuls of labneh (or plant based yoghurt)

"Soft and tender on the inside, crispy on the outside, these yellow courgette fritters are so addictive and savoury, perfect for a spring lunch!"

Many thanks to Nikibakes for this delicious spring recipe.

Method

Place the grated courgettes in a strainer with 1 teaspoon of salt. Mix well and set aside for 30 minutes so juices can be released. After 30 minutes, squeeze out any extra moisture with your hands and place into a bowl.
To the grated yellow courgettes, add the flours, baking powder, fresh dill, mint, green onions, eggs, spices, and a pinch each of salt and pepper. Mix until all the ingredients are incorporated. If the batter is too wet, add a little more flour. Heat the oil in a shallow wide pan over medium-high heat until it’s very hot.
Fry the fritters. Add spoonfuls of the mixture into the oil. They don’t have to be perfectly round, just level out with a spoon to create a pancake shape. Cook the fritters in batches without overcrowding the pan (I do 4 fritters per batch). Add more oil if it is too dry. Cook until golden and crispy, 3-4 minutes per side.
Transfer the cooked fritters to a plate lined with paper towels. Serve. Serve either hot or at room temperature, ENJOY!