450g courgettes, grated
75g plain flour (or rice flour – makes fritters more crispy)
1 egg, separated
15ml / 1 tablespoon olive oil
75ml water
salt and pepper
oil for frying
Extras: feta cheese, sweetcorn, herbs
Put the grated courgette in a sieve over a bowl, sprinkle in some salt and leave for 15mins. Squeeze out the liquid until fairly dry.
Sift the flour into a bowl, make a well in the centre and add the yolk, oil and a splash of the water. Stir together gradually incorporating the flour and add more water as you go. If it is too thick then add more water
Leave to stand for 30 mins. If you use rice flour then you can skip this stage.
Add the courgette and any extras you fancy.
Whisk the egg white until stiff then fold into the mix.
Shallow fry desert spoonfuls of the mixture, flattening out to make thin fritters, cook until golden on each side.
