Courgette Fritters with Spicy Peanut Dip Recipe

Ingredients

4 courgettes
2 red onions
A handful of mint
3 garlic cloves
1 lemon
150g plain flour
4 eggs
80g peanut butter
2 tbsp tamari
1 chilli
A thumb of ginger
250g cherry tomatoes
1 cucumber
Steamed basmati rice, to serve

Prep: 25 mins | Cook: 20 mins

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Method

1. Trim the ends off the courgettes. Coarsely grate the courgettes. Slide the grated courgettes into a sieve and sprinkle with a good pinch of salt. Toss the courgette in the salt, then pop the sieve over a bowl. Leave the courgettes in the sieve for 20 mins.

2. Peel and thinly slice the onions. Pick the mint leaves off their sprigs and roughly chop them. Peel and crush or finely chop the garlic cloves (pop half the chopped garlic to one side for later). Slide the onions, mint and garlic into a large mixing bowl. Finely grate in the zest from the lemon. Tip in the flour and season with a pinch of salt and pepper.

3. When the courgettes have been in the sieve for 20 mins, use your hands to squeeze out as much water as possible. Alternatively, lay out a clean tea towel and tip the grated, salted courgettes into the middle. Wrap the ends of the towel around the courgettes and squeeze firmly for a few mins to strain away the excess liquid (you want the courgettes to be as dry as possible). Transfer the squeezed courgettes to the bowl with the onions and stir to combine. Crack the eggs into the bowl and mix again till all ingredients are evenly distributed. This is your fritter mixture.

4. Add the peanut butter to a separate bowl. Pour in the tamari. Halve the chilli, scrape away the seeds and pith for less heat, then finely chop the chilli and add it to the bowl. Peel and grate in the ginger, and add the reserved chopped garlic clove. Squeeze in the juice from half of the lemon and add 3 tbsp cold water. Stir well to make a thick, smooth sauce, adding 1 tbsp more water if it looks a little too thick. Pop the sauce to one side.

5. Pour 2 tbsp oil into a large frying pan and warm to a medium-high heat. When the pan is hot, scoop 3-6 large spoonfuls of the fritter mixture into the pan, depending on how big your pan is. Fry the friitters for 3-4 mins on each side, till golden brown. Scoop the cooked fritters out of the pan and onto a warm plate. Repeat the cooking with the remaining batter, adding an extra 1 tbsp oil to the pan. Fry in as many batches as necessary, adding extra oil as you need it.

6. While the fritters cook, halve the cherry tomatoes. Trim the ends off the cucumber, and slice it into small chunks. Slide the tomatoes and cucumber into a bowl. Squeeze over the juice from the remaining lemon half and pour in 1 tbsp oil. Season with a small pinch of salt and pepper and fold together to mix.

7. Serve the fritters with the peanut butter sauce for dipping, the salad on the side and freshly cooked steamed basmati rice.

8. Love Your Leftovers
Any uncooked fritter mixture will keep for up to 3 days in the fridge in a covered bowl. We recommend cooking the rice to order, rather than storing and reheating it.