Sides and Salads Recipes - Courgette Fritters Recipe

Ingredients

• 90g/3 1/2oz/3/4 cup gram flour

• 5ml/1 tsp baking powder

• 2.5ml/1/2 tsp ground turmeric

• 10ml/2 tsp ground coriander

• 5ml/1 tsp ground cumin

• 5ml/1 tsp chili powder

• 250ml/8fl oz/1 cup beer

• 600g/1lb 6oz courgettes (zucchini), cut into batons

• sunflower oil, for deep-frying

• salt

• steamed basmati rice, natural (plain) yogurt and pickles, to serve

Serves 4

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Method:

1. Sift the gram flour, baking powder, turmeric, coriander, cumin and chili powder into a large bowl. Stir lightly to mix through.

2. Season the mixture with salt and make a hollow in the centre. Pour in a little of the beer, and gradually mix in the surrounding dry ingredients.

3. Add more beer, continuing to mix gently, to make a thick batter. Be careful not to over mix.

4. Fill a large wok, one-third full with sunflower oil and heat to 180°C/350°F or until a cube of bread, dropped into the oil, browns in 45 seconds.

5. Working in batches, dip the courgette batons in the spiced batter and then deep-fry for 1-2 minutes, or until crisp and golden. Lift out of the wok using a slotted spoon. Drain on kitchen paper and keep warm.

6. Serve the courgette fritters on heated plates, or on banana leaves if these are available, with steamed basmati rice, yogurt and pickles.

Note: This is an excellent cultural fusion, a twist on Japanese tempura, using Indian spices and gram flour in the batter. Also known as besan, gram flour is more commonly used in Indian cooking and gives a wonderfully crisp texture, while the courgette baton inside becomes meltingly tender. If you're feeling adventurous, vary the vegetable content by dipping some thinly sliced squash or pumpkin batons with the courgettes. This is an ideal treat for kids.