A bunch of beautiful crispy vegetarian courgette fritters with fresh basil leaves would go well with a tomato and feta cheese salad at any time of the day:) Enjoy!
2 medium courgettes/zucchini, grated
2 teaspoons salt
3 spring onions, trimmed and finely sliced
3 garlic cloves, finely chopped
zest of 1 lemon, finely grated
1/2 bunch fresh basil, finely chopped (5-6 stems)
3 heaped tablespoons plain flour
dash of black pepper
vegetable oil for frying
yogurt for serving
Coarsely grate the courgettes and place in a colander with the salt. Place the colander over a bowl and leave to drain for about 20 minutes (this step is important to remove the excess moisture from the courgettes). Place the courgettes in the center of a clean towel and wring out as much excess water as possible, the veggies should be quite dry.
Sift the flour into a bowl and whisk in the egg until smooth. Add the courgettes, spring onions, garlic, lemon zest, chopped basil leaves, black pepper and mix well.
Heat a frying pan with a tablespoon of oil over a steady medium heat. Spoon a heaped tablespoon of the mixture into the pan, flattening it out slightly with the back of the spoon. Leave to cook for a couple of minutes until brown on the bottom then flip over and cook for another couple of minutes. Place the fritters on a plate lined with kitchen paper to drain off any excess oil. Serve with yogurt and a salad.