Courgette Fritters

So, the word fritter usually alludes to deep fried, fat saturated, artery clogging, all too often greasy, sugary, heavy (but oh so very satisfying) beige comfort food. This recipe, however, is not any of the above. These are the light, fresh, flavour packed and super healthy kind of fritters. And a brilliant way of putting to use a glut of courgettes.

Prep time 10 mins. Cooking time 10 mins. Serves 2.

• 
  Ingredients
  1 courgette, grated
  Salt and black pepper
  1 spring onion, finely chopped
  1 tablespoon of roughly chopped parsley
  1 tablespoon of roughly chopped mint
  1 tablespoon of roughly chopped coriander
  1-2oz cheddar cheese, cut into centimetre cubes
  2oz gram (chickpea) flour
  Veg oil, for frying
  Lovely, ripe & red, on the vine cherry toms to serve & ketchup.
  Method
• Sprinkle the courgette with a little salt and squeeze out as much of the liquid as you can, using either a sieve or a clean tea towel. 
• Place the grated courgette in a large bowl and mix with the onion, herbs, pepper, cheese and enough gram flour to make a sticky batter. Add a little water (or a squeeze of lime if you have one) if it seems dry.
• Heat the oil in a large frying pan over a medium-high heat.  Fry tablespoons of the mixture until golden (around 4 or 5 mins). Then flip with a spatula and cook for the same time on the other side. Serve immediately.