Courgette fritters

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Ingredients

• 120g/4½oz courgette, coarsely grated
• ½ tsp sea salt
• 1 large free-range egg
• ½ tsp baking powder
• 3 tbsp plain flour
• 1½ tsp ground cumin
• 50g/2 oz frozen peas, thawed
• vegetable oil, for frying
• freshly ground black pepper

For the mango chutney yogurt

• 2 tbsp plain yogurt
• 1 tsp mango chutney

Method

1. Season the courgette with sea salt and set it aside.

2. Whisk together the egg, baking powder, flour, and cumin in a large bowl and season with black pepper.

3. Squeeze the excess water out of the courgette over the sink, then add the courgette and peas to the batter.

4. Heat enough oil to just cover the bottom of a large frying pan, over medium-high heat.

5. When the oil just shimmers, drop-in heaped tablespoons of the courgette mixture, flattening them with the back of the spoon to make fritters.

   1. Fry each one for 2 minutes, or until golden-brown on each side. If you need to cook in batches in a smaller pan.

6. To make the dip, stir together the yogurt and mango chutney in a small bowl.

7. Serve the fritters with the yogurt.

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