These fritters are easy to make and go well dipped in mayonnaise or plain yoghurt. Because the courgette has a high water content, it will cool down more slowly than the batter, so be careful when eating. Adapted from a BBC Good Food recipe. Rather than traditional deep frying, I prefer to fry these in about an inch of oil – it’s safer and less messy than deep frying on the stove top.
Slice into batons about 250 g of courgette or marrow and set aside. Sift into a bowl 50 g gram flour, 1 tsp baking powder, 1/2 tsp ground coriander seed, 1/2 tsp ground cumin seed, 1/4 tsp chilli flakes and 1/2 tsp salt. Slowly add 100 ml soda water, stirring continuously, until you get a thin batter. Heat about one inch of vegetable oil in a deep sided saucepan until a drop of batter fizzes and turns gold in around 30 seconds. One by one, dip the courgette batons into the batter and place carefully into the oil (they will spit – wear long sleeves and stand back). Turn after 1-2 minutes, or when the batter on the bottom side is crisp and golden brown. Remove each fritter as it’s done and place on kitchen paper to cool.
The leftover oil can be strained in a fine sieve and used as cooking oil for other dishes.