PHOTO: SIMON LAMBERT This is the kind of recipe you turn to when there’s a courgette or two needing to be used up. Grated, mixed and quickly fried, they come out golden and crisp at the edges, soft in the centre, with a gentle lift from mint and sumac. Serve with lemon, maybe a spoonful of yoghurt and you’ve got something simple and very moreish. Just as good for a light meal as it is for sharing. Serves 4 (or makes about 12–14 small fritters) Prep time 15min Cooking time 10-12min Skill level Easy Ingredients 1 large courgette, grated 1 medium carrot, grated ½ red onion, grated 1 garlic clove, crushed ½ tsp sumac ½ tsp dried mint 100g cottage cheese 1 egg 2 Tbsp flour 1 tsp salt Freshly cracked black pepper Olive oil, for frying Lemon wedges, to serve Pinch of salt flakes, to finish Method Place the grated courgette, carrot and red onion into a bowl. Sprinkle over the salt, mix lightly and leave to sit for 5-10 minutes to draw out moisture. Transfer to a clean cloth or sieve and squeeze out as much liquid as possible - this step is key for crisp fritters. Return the drained vegetables to a bowl. Add the garlic, sumac, dried mint, cottage cheese, egg, flour and a good grind of black pepper. Mix well to form a soft batter. Heat a generous layer of olive oil in a frying pan over medium heat. Scoop tablespoon-sized portions into the pan, gently flattening slightly. Cook in batches for 2-3 minutes each side, until golden and crisp. Drain briefly on paper towels. Serve warm with a squeeze of lemon and a light sprinkle of salt flakes. A spoonful of yoghurt or labneh alongside works well.
