Courgette & carrot fritters
Courgette & Carrot Fritters
(Makes 16 fritters)
185g plain flour
2tsp caster sugar
1tsp salt, plus extra to serve
1/2tsp baking powder
1/2tsp bicarbonate of soda 2 large eggs, separated
1 cup milk 30g unsalted butter, melted and cooled
1 large courgette, peeled and grated
2 carrots, grated
3 spring onions, chopped
3 garlic cloves, crushed
Large handful flat-leaf parsley, chopped
Peanut oil, for frying
Ingredients for adults:
1/4tsp ground cumin
1/4tsp ground coriander
1/4tsp chilli powder
125g Greek-style yoghurt
Squeeze of lemon juice
Chopped red chilli, to serve
Chopped coriander leaves, to serve
Whisk together the flour, sugar, salt, baking powder, bicarbonate of soda, egg yolks and milk. Add the butter and whisk again.
Combine the zucchini, carrot, spring onion, garlic and parsley and add it to the batter.
Beat the egg whites until soft peaks form, then fold into the zucchini and carrot mixture in two batches.
Preheat a non-stick frying pan over a medium-high heat and brush it with peanut oil. Using a ladle, scoop the batter into the pan. Cook for two to three minutes and flip.
Cook for a further two minutes and remove to a plate lined with paper towel. Continue until all the batter is cooked.
DISH ONE: Sprinkle the fritters with salt and serve to the kids.
DISH TWO: Mix together the cumin, ground coriander, chilli powder, yoghurt and lemon juice. Serve the fritters with a dollop of the spiced yoghurt and garnish with the fresh chilli and coriander.