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Spiced pea & courgette fritters with minty yogurt dip MAKES 30 PREP 25 mins COOK 25 mins EASY V
For the yogurt dip 120ml Greek yogurt garlic clove, crushed 1 tbsp good-quality extra virgin olive oil 3 tsp mint sauce (or 2 tbsp freshly chopped mint leaves) For the fritters 100g gluten-free plain white lour 3 medium eggs 2 courgettes, grated and the moisture squeezed out 60g peas (thawed if frozen) 2 tbsp inely chopped mint leaves 2 spring onions, inely sliced 1 green chilli, deseeded and inely chopped 1 lemon, zested
1 tsp each ground coriander and ground cumin tsp baking powder 4 tbsp vegetable oil, for frying To serve 100g feta, crumbled 3 spring onions, thinly sliced on a diagonal
1 In a large bowl, mix together all the fritter ingredients, except the oil, until combined. For the yogurt dip, simply mix all the ingredients together in a small bowl with plenty of freshly ground black pepper and 1 tsp salt. The dip can be made in the morning and chilled. 2 When you’re ready to cook the fritters, heat the oil over a high heat (you want to make sure the oil is really hot, so be brave!). Carefully drop 1 tbsp of batter into the pan
102 bbcgoodfood.com DECEMBER 2016
– add only 4-5 tbsp at a time so you don’t overcrowd the pan – and fry for about 2 mins each side until nicely crisp and golden. Remove from the pan and place on kitchen paper to absorb the excess oil. The fritters can be fried a couple of hours before serving, then reheated in the oven. 3 To reheat the fritters ready for serving, heat oven to 220C/200C fan/gas 7. Put the fritters on a baking tray and bake for 10 mins or until crispy and hot. Serve on a platter with the feta and spring onions scattered over, with the minty yogurt dip on the side. GOOD TO KNOW gluten free PER FRITTER 53 kcals • fat 3g • saturates 1g • carbs 3g • sugars 1g • ibre none • protein 2g • salt 0.3g
• Turn to page 27 for Rosie Birkett’s party guide for foodies