Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Makes 12-24 FRITTERS (SERVES 4, OR 8 AS A SNACK) Starters and mains
Mix together all the ingredients for the soured cream sauce in a small bowl, along with 1⁄4tsp salt and a grinding of black pepper. Set aside in the fridge until ready to serve.
For the fritters, place the grated courgettes in a colander and sprinkle over the salt. Set aside for 10 minutes, then squeeze the courgettes to remove most of the liquid: you want them to keep a little bit of moisture, so don’t squeeze them completely dry.
Transfer to a large bowl and add the shallots, garlic, lime zest, flour, eggs, ground coriander, cardamom and a grinding of black pepper. Mix well to form a uniform batter, then fold in the manouri cheese gently so it doesn’t break.
Pour oil into a large frying pan to a depth of 2-3mm and place on a medium heat. Once hot, add 4 separate heaped dessertspoonfuls (or 8 teaspoonfuls of mixture if making smaller fritters) to the pan, spacing them well apart and flattening each fritter slightly with the flat side of a slotted spoon as they cook. Cook for 6 minutes (4 minutes for smaller ones), turning halfway, until golden and crisp on both sides.
Transfer to a plate lined with kitchen paper and keep in a warm place while you cook the remaining two batches. Place three fritters on each plate and serve at once with the sauce.
Advertisement
Subscribe and view full print editions online... Subscribe