Aaaanyway. Here is my version of the recipe for fritters. Preparation takes about 20 minutes and frying 10-12. Hands get a bit messy but are easily rinsed. This quantity makes around 15 fritters, which could serve, say, 5 as a starter or 3 as a snack. For the full recipe, fry in 2 batches or use 2 large frying pans.
3 medium courgettes (about 250g), ends trimmed
1 medium onion (about 100g)
2 level tbsp flour (any, but I like gram flour)
1 scant tbsp ground cumin
1 small chilli, fresh or dried (optional), finely snipped
1 egg, lightly beaten
3-4 tbsp oil for shallow frying
1 Grate the courgettes coarsely, placing the grater on 2 layers of kitchen paper so
you can ...
2 Gather up the corners of the paper and squeeeze over the sink to extract as much
liquid as possible. This is vital to make sure the fritters 'gel'. Place the gratings
in a bowl and carefully remove the paper (it might try and get into the mix). An
alternative to the kitchen paper is to put the gratings in a sieve and press hard,
but this is less effective.
3 Peel the onion and slice finely, cutting the slices into pieces 2-3cm long, then add.
4 Add the flour, cumin, chilli (if using) and egg, and mix thoroughly.
5 Heat the oil in 1 or 2 large frying pans. When hot, place heaped tablespoonfuls of the
mixture in, a little apart. Fry for 5-6 minutes on fairly high until well browned,
then turn and repeat.
* * * * *
As Adam Wally used to say on children's TV, "But there's a danger element." These fritters are very light and it's a challenge not to eat more than is decent. Challenge failed in this case.