Ingredients
3 medium courgettes
Salt
150g chickpea flour (also called gram flour)
Handful of fresh coriander leaves, finely chopped
Handful of Fresh Parsley, finely chopped
5 sprigs of mint, leaves removed and finely chopped
1 tablespoon of dried epazote (optional)
½ tsp ground turmeric
1 tsp ground cinnamon
1 tsp ground coriander
1/2 tsp ground cumin
2cm piece fresh ginger, peeled and finely grated
2 Cloves garlic crushed
2 green chillis finely chopped
1 drained tin of chickpeas partially crushed gently with back of a fork
4 Welsh onions or 2 spring onions, trimmed and finely sliced
Splash water if required
80ml olive oil
Method
Trim courgettes and grate, pop in a sieve over a bowl and sprinkle with about 1 scant tbsp salt to release the juices about 10 minutes
Put rest of ingredients into a bowl
Squeeze the excess water out of the courgettes and add to the other ingredients in the bowl,
Mix everything together well, add a splash of water to make a little looser if necessary.
Heat half a tablespoon of oil in a medium nonstick frying pan on a medium flame. Once hot, use a spoon to measure about ¼ – ½ cup of the mixture depending on the size you wish to make, using a spatula to spread it out into a circle. Fry for about two minutes, until it’s golden-brown underneath and bubbles are starting to form on the top, then flip and cook for another two minutes on the other side, until golden and cooked through. Slide the fritter on to a plate and repeat with the remaining oil and batter, until you have used it all up.
