Ijjet Kousa (Courgette and Herb Fritters with Garlic Yoghurt)
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Ingredients
- 4 courgettes
- 4 spring onions
- 30 g fresh flat-leaf parsley
- 15 g fresh mint
- 4 eggs
- 80 g plain flour
- 0.5 tsp ground allspice
- 6 tbsp sunflower oil
- 300 ml natural yoghurt
- 1 garlic cloves
- 3 tomatoes
- 4 pitta breads
Nutrition (per serving)
- Calories
- 618 kcal
- Protein
- 22.8 g
- Carbohydrate
- 60.4 g
- of which sugars
- 14.2 g
- Fat
- 29.9 g
- of which saturates
- 6.1 g
- Fibre
- 6.3 g
- Salt
- 1.13 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Coarsely grate the courgettes, toss with 1 tsp salt in a colander and leave for 10 minutes, then squeeze very dry in a clean tea towel.
- 2
Mix the courgettes with the sliced spring onions, chopped parsley and mint, the eggs, plain flour and allspice to a thick batter.
- 3
Heat 2 tbsp sunflower oil in a large non-stick frying pan over a medium heat. Drop in heaped tablespoons of the mixture, flatten slightly and cook for 3 minutes on each side until golden and set in the middle. Repeat with the rest, adding more oil as needed; you should get about 16.
- 4
Stir the crushed garlic and a pinch of salt into the natural yoghurt. Serve the fritters with the garlic yoghurt, tomato wedges and warm pitta breads.
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