Inch’s Cider Summer Courgette Fritters with Tzatziki
A moorish seasonal lunch or snack using locally grown British courgettes and plenty of fresh mint, basil and garlic in an Inch's batter.
Done in 30 minutes
Serves 2
Ingredients
The fritters
500gmixed courgettes
50gchickpea flour
50mlInch's Apple Cider
30gfresh mint
a bunchspring onions
1large lemon
1large garlic clove
100gplain flour (less, for binding)
1 tspbaking powder
to tastesalt and freshly cracked black pepper
for fryingolive oil
The tzatziki
1large cucumber
250gthick plant based greek yoghurt
1 tbspgood quality white wine vinegar
1large garlic clove
to tasteextra virgin olive oil
to tastesalt
Imagine crispy, golden deep-fried courgette fritters served with cool, creamy tzatziki on a sunny day, perfectly paired with an Inch’s Apple Cider. How can you beat that?
Method
Grate the courgettes on a box grater into a tea towl, then season with salt + leave to sit for 10 minutes. Squeeze out the moisture with a tea towel.
In a large mixing bowl, add the chickpea flour + a splash of cider. Mix until combined, then add the grated courgettes.
Chop the mint + spring onions, then add to the fritter mix. Grate in some lemon zest + garlic, then season with pepper. Add some flour to help bind if required + the baking powder for extra fluffy fritters. Mix well.
In a non stick frying pan, add 1-2 tbsp olive oil on a medium high heat. Once warm, spoon in 2 tbsp of the fritter mixture per fritter, then flatten slightly. Fry for several minutes on each side, until golden brown.
For the tzatziki, grate then squeeze out the moisture from the cucumber.
In a mixing bowl, add the yoghurt, the grated cucumber, a clove of minced garlic, a splash of vinegar, salt + chopped fresh dill. Set aside until serving.
To serve, place the fritters on a plate / shallow bowl, with a smaller bowl of tztaziki. Dip + enjoy with a cold inch’s cider!
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