Page 23 - ALG Issue 2 2022

Courgette, Caper and Mint Fritters with Tzatziki
900g courgette
2 tbsp lemon juice
3 spring onions / scallions, chopped finely 40 large mint leaves, finely chopped
3 garlic cloves, finely grated
Generous pinch of salt and pepper
2 heaped tbsp capers, drained and chopped finely (optional)
75g to 100g chickpea flour
3 tbsp sunflower or rapeseed oil for frying
1. Grate courgette coarsely and place inside a clean muslin cloth or a clean kitchen towel and wring out as much liquid as you can. You may need to do it in smaller batches.
2. Put squeezed-out courgette and all the remaining ingredients except the
chickpea flour in a large mixing bowl. Mix it really well and let it sit for 5 minutes while heating up the oil.
3. Heat up approximately 3 tbsp of oil in a small pan.
4. Stir chickpea flour through the mixture to bind it; start with 75g and add more if needed.
5. Place 2 tbsp of batter on the heated oil per fritter. Allow it to fry on a low- medium heat, undisturbed for about 4 minutes.
6. Flip the fritter to the other side and allow it to fry on the other side for 3 minutes.
7. Place the fritter on a kitchen towel-lined tray to get rid of excess oil. Keep the ready fritters in the warm oven while frying the rest. Consume immediately with tzatziki.
Tzatziki
Serves 4-6
1 cucumber, grated
6-8 fresh mint springs, leaves only, finely chopped
1 small garlic clove, finely chopped or grated
Tsp dried dill or 2 tsp fresh dill, finely chopped
500ml thick Greek yoghurt
Salt and pepper
Vegan version – use a thick non-dairy yoghurt such as coconut with a bit of lemon juice added.
Coarsely grate the cucumber. Using your hands or muslin, squeeze out the excess juice into the sink. Place all the ingredients in a bowl and combine. Taste and adjust the seasoning.
Allotment and Leisure Gardener 23