The chickpea flour in the fritters gives them a deep, nutty flavour. You can find chickpea flour (also called gram flour) in most health-food or Indian shops.
FOR THE SALSA
- 1 shallot, peeled and finely chopped
- 1 tablespoon red-wine vinegar
- Salt and freshly ground black pepper
- 1 red chilli, seeded and finely chopped
- 4 tablespoons extra-virgin olive oil
- 500g tomatoes, mixed colours and varieties, finely chopped
- 2 tablespoons finely chopped dill
FOR THE COURGETTE FRITTERS
- 750g courgettes, washed, topped and tailed
- Maldon sea salt and freshly ground black pepper
- 200g chickpea flour
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground fenugreek
- 1 tablespoon olive oil, extra for frying
- 2 tablespoons chopped, fresh mint
- For the salsa, put the chopped shallot in a bowl and pour over the vinegar. Add a pinch of salt and pepper, and leave for 10 minutes. Stir in the chilli, olive oil, tomatoes and dill. Taste and season with a little more salt and pepper if necessary. Set aside.
- For the fritters, coarsely grate the courgettes into a large sieve or colander and sprinkle with a teaspoon of Maldon salt. Leave to drain for 30 minutes.
- Sieve the chickpea flour into a large bowl and stir in half a teaspoon each of salt, ground cumin and fenugreek, and a little pepper. Stir in 200ml water and mix until you have a smooth batter. Stir in the olive oil and mint.
- Squeeze out as much moisture as possible from 4 Squeeze out as much moisture as possible from the grated courgettes, then stir into the batter. Taste and season if necessary.
- Heat a little olive oil in a large, non-stick frying pan. Place large spoonfuls of the batter mixture in the frying pan - you will want to make 18 fritters altogether - and press down slightly. Fry for 2-3 minutes until golden, then carefully turn over and fry for a further 2-3 minutes. Remove to a baking tray and keep warm in a low oven while you fry the remaining fritters. Serve warm with the tomato salsa on the side.
TO DRINK: A tangy, lime-flavoured, dry Riesling will stand up to the piquant salsa and the lightly spiced fritters: Pewsey Vale Eden Valley Riesling 2008, £9.99, Oddbins.
From the May 2010 issue of House & Garden. Recipe by Caroline Barty; photograph by Jean Cazals; food preparation and styling by Puff Fairclough; wine recommendations by Joanna Simon; table styling by Alexander Breeze.
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