Cougette fritters

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If you have ever grown your own courgettes, you will probably have faced the problem of what to do with them all. Each plant will produce fruit every day, and if you don't pick them they will turn into huge marrows in no time.

Here is a tasty recipe for fritters, ideally suited for slightly larger fruit (5cm diameter). Thickish slices are used so that the courgette still has some bite after cooking.

Gram flour is made from chick peas and has a unique flavour. It is widely available. Ordinary plain flour could be used, but the flavour would not be the same.

Chilli powder is added for a bit of heat, to counteract the slight blandness of the courgette. Chilli sauce or finely chopped fresh chillis could be used instead.

Ingredients

2 large courgettes
100g gram flour
Handful fresh coriander leaves
tsp whole cumin seeds
tsp ground cumin
tsp nigella (black onion) seed
salt and black pepper to taste
Chilli powder to taste

Method

  1. Chop the coriander finely.

  2. Mix the coriander, flour, salt and spices. Gradually add water until it forms a thick batter.

  3. Slice the courgette into 1cm slices.

  4. Add oil to a frying pan, about 5mm deep, and heat. Test with a drop of batter. When the oil is hot enough the batter will bubble, but not brown too quickly.

  5. Dip each slice into the batter so it is thickly coated. Fry in the hot oil, turning once or twice until crisp and lightly browned. Drain on kitchen roll and serve.

This is great as a starter, served with a leaf salad, and a squeeze of lemon. It goes well with a yoghurt dip.

This recipe is for 4 as a starter.