COURGETTE AND CARROT FRITTERS

This is the kind of recipe you turn to when there’s a courgette or two needing to be used up. Grated, mixed and quickly fried, they come out golden and crisp at the edges, soft in the centre, with a gentle lift from mint and sumac.

Serve with lemon, maybe a spoonful of yoghurt, and you’ve got something simple and very moreish. Just as good for a light meal as it is for sharing.

Serves: 4 (or makes approx. 12–14 small fritters)

Prep time: 15 minutes

Cooking time: 10–12 minutes

Skill level: Easy

Ingredients

1 large courgette, grated

1 medium carrot, grated

½ red onion, grated

1 garlic clove, crushed

½ tsp sumac

½ tsp dried mint

100g cottage cheese

1 egg

2 Tbsp flour

1 tsp salt

Freshly cracked black pepper

Olive oil, for frying

Lemon wedges, to serve

Pinch of salt flakes, to finish

Method

Place the grated courgette, carrot and red onion into a bowl. Sprinkle over the salt, mix lightly and leave to sit for 5–10 minutes to draw out moisture.

Transfer to a clean cloth or sieve and squeeze out as much liquid as possible — this step is key for crisp fritters.

Return the drained vegetables to a bowl. Add the garlic, sumac, dried mint, cottage cheese, egg, flour and a good grind of black pepper. Mix well to form a soft batter.

Heat a generous layer of olive oil in a frying pan over medium heat.

Scoop tablespoon-sized portions into the pan, gently flattening slightly. Cook in batches for 2–3 minutes each side, until golden and crisp. Drain briefly on paper towels.

Serve warm with a squeeze of lemon and a light sprinkle of salt flakes. A spoonful of yoghurt or labneh alongside works well.