Courgette Fritters

Ingredients for Courgette Fritters

• 45ml unseasoned rice vinegar

• 1 tablespoon reduced-sodium soy sauce

• 1 1/2 teaspoons sugar

• Crushed red pepper flakes

• 675g courgette (about 3 medium), grated

• 1/2 teaspoons kosher salt plus more for seasoning

• 1 large egg

• 30g plain flour

• 3 tablespoons finely chopped fresh chives

• 1 tablespoon cornflour

• Freshly ground black pepper

• 80ml vegetable oil

Mix vinegar, soy sauce, sugar, and a pinch of red pepper flakes in a small bowl until sugar is dissolved. Set aside.

Place courgette in a colander set in the sink and toss with 1/2 teaspoons salt. Let stand 10 minutes, then wring courgette dry in a clean kitchen towel. Place courgette in a large bowl and gently mix in egg, flour, chives, and cornflour; season with salt and pepper.

Heat oil in a large skillet over medium heat. Working in 2 batches, drop 1/4-cupfuls courgette mixture into skillet, flattening slightly; cook until golden and crisp, about 3 minutes per side. Transfer fritters to a paper towel-lined plate; season with salt. Serve with soy dipping sauce.

DO AHEAD: Fritters can be made 30 minutes ahead. Keep warm in a 93°C oven.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.