This dish makes a lovely starter or goes well with a fish or chicken. You can make the fritters in advance and heat in the oven before serving.
4 people
Ingredients
500g grated courgette
100g chickpea or buckwheat flour
2 handfuls chopped dill
1 tsp ground cumin
2 handfuls of chopped parsley
6 tbsp olive or coconut oil
100g coconut or Greek yoghurt
50ml almond or plant based milk
70g grated parmesan or vegan cheese (optional)
1 tsp salt
Avocado Dip
1 avocado
3 tbsp lime juice
100g yoghurt Greek or coconut
1 tsp honey
1 crushed garlic clove
Method
In a blender mix together all the ingredients for the avocado dip. Transfer to a bowl, cover and set aside.
Put the grated courgette in to a colander. Add the salt and mix together. Leave for 5 minutes then squeeze out as much of the excess water as possible. You can also squeeze the courgette through a clean T towel.
In a large bowl mix together the chickpea flour, yoghurt and almond milk. Mix together well to form a thick batter. Add the chopped herbs and parmesan. Mix together, add pepper to taste and salt if needed. This is your fritter batter.
In a large wok or non-stick frying pan heat the olive oil. Once hot add a spoonful of batter per fritter and fry for a few minutes on each side until they are nicely brown. You will need to cook these in batches. Remove the fritters with a slotted spoon and rest on some kitchen paper.
Serve with the avocado dip.