🥘 Carole’s courgette fritters…

These courgette fritters make a great starter, side dish, or main course. You will need a mixing bowl and large frying pan.

Ingredients:

• 2 large courgettes
• 2 eggs
• 4 tbsp plain flour
• 1 tsp baking powder
• 15g oregano leaves finely chopped (1/2 small packet)
• 1 tsp cumin seeds
• 1 tsp chilli flakes plus extra to serve
• Vegetable oil for frying
• Maldon sea salt flakes and freshly ground pepper

To serve:

• 100g vegetarian feta cheese crumbled
• Clear honey

Step by step:

1. Coarsely grate the courgettes into a bowl. Place them on a clean tea towel, gather up the sides of the tea towel and squeeze out the liquid from the courgettes.
2. Put the courgettes, eggs, flour, baking powder, oregano, cumin seeds and chilli flakes in the mixing bowl. Season well with salt and pepper and beat together.
3. Set your frying pan over a medium-high heat and drizzle in some vegetable oil. Spoon several neat dollops of the courgette mixture into the frying pan. Press them down to make them about 3mm to 4mm thick. Don’t overcrowd the pan and cook the pancakes in batches for approximately 1 minute until the undersides are nicely browned. Flip them over and cook until the other sides have browned.

Serve the fritters immediately topped with crumbled feta, a little drizzle of honey, a sprinkling of chilli flakes and a few leaves of basil leaves or chopped parsley.

We have been experimenting with the flavoured Maldon sea salt varieties. They make chilli, garlic and smoked flavoured flakes. You can find them in supermarkets and delicatessens. Find them and a whole load of recipes at their website Maldon Salt