Serve these fritters alongside the roasted butternut squash and tomatoes for your Raki Table!
- 3 medium courgettes, trimmed and coarsely grated (580g)
- 2 small shallots, finely chopped (50g)
- 2 garlic cloves
- finely grated zest of 2 limes
- 60g self-raising flour
- 2 eggs, lightly beaten
- 21/2 tsp ground coriander
- 11/2 tsp ground cardamom
- 150g manouri (or halloumi or feta), roughly broken into 1–2cm chunks
- Lime and cardamom soured cream
- 200ml soured cream
- 5g coriander, roughly chopped
- 1/2 teaspoon ground cardamom finely grated zest and juice of 1 lime
Place the grated courgettes in a colander and sprinkle over 1 teaspoon salt. Squeeze them to remove most of the liquid. Transfer to a large bowl and add the shallots, garlic, lime zest, flour, eggs, ground coriander, cardamom and a grind of black pepper. Mix well to form a batter, then gently fold in the manouri cheese.
Pour enough oil into a large frying pan so it rises 2–3mm up the sides and place on a medium heat. Once hot, add 4 separate heaped dessertspoons of mixture to the pan, spacing them well apart and flattening each fritter slightly with the flat side of a slotted spoon as they cook. Cook for 6 minutes and serve with cream on the side.
Mix together all the ingredients for the soured cream sauce in a small bowl, along with 1/4 teaspoon of salt and a grind of black pepper.
Share, savour, enjoy!