Curried Courgette Fritters (Soccatas)

Serves: 4 (makes approximately 16 2” fritters)

Prep Time: 20 min

Cook Time: 15 min

Ingredients

Fritters

1 ½ medium sized courgettes, shredded

½ tsp salt

1 cup besan/chickpea flour

1 cup water

3 spring onions, finely sliced

6 sprigs of fresh coriander, chopped

2 tsps curry powder

½ tsp turmeric powder

½ tsp freshly ground black pepper

2-3 tsps neutral oil (ie. canola)

Dipping sauce

½ cup coconut yogurt

1 small garlic clove, crushed

Juice of half a lemon

8 mint leaves, shredded

salt and pepper to taste

Instructions

Mix salt into courgettes, place in a colander over a bowl and allow to sit and drain for

about 30 minutes.

In the meantime, mix all other ingredients for the fritters, excluding the oil, in a large

bowl and allow to sit and thicken for about 10-15 minutes.

In a separate smaller bowl, mix all of the ingredients for the dipping sauce and set aside.

After about 30 minutes, drain the courgettes and using your hands, squeeze as much

water out of them as possible, then place in the bowl with the other ingredients. Mix thoroughly.

Heat one teaspoon of oil in a pan over medium high heat. Scoop 1-2 tbsps of the

mixture for each fritter. Spread the mixture out in the pan so that the fritters are

relatively thin. Repeat until you finish the mixture, using another tsp of oil for each

new batch.

Fry the fritters on each side for 1-2 minutes until brown on both sides.

Serve with the dipping sauce and a simple green salad, dressed with lemon and olive oil.