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.
