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Courgette And Manouri Fritters
Courgette And Manouri Fritters
Bucket List | P.105
Serves 12 fritters
Ingredients
For the dip
200 ml sour cream
4 sprigs coriander
1⁄2 tsp ground cardamom
1 lime
For the fritters
600 g courgettes
1 tsp salt
2 banana shallots
2 garlic cloves
2 limes
60 g self-raising flour
2 large eggs
1 tsp dried oregano
2 tsp ground coriander
1 tsp cumin seeds toasted
150 g manouri or use halloumi
250 g sunflower oil
Method
Scoop the sour cream into a mixing bowl and chop the coriander. Add the coriander and the ground cardamom to the sour cream. Zest in the lime and squeeze in half of the juice. Season with salt and pepper then mix to combine. Set aside in the fridge until needed.
Top and tail the courgettes. Coarsely grate them into a colander and scatter over 1 tsp of salt. Leave for 10 minutes over a bowl then press them to get rid of most of the liquid. Transfer to a large mixing bowl.
Peel and finely chop the shallots. Peel and mince the garlic cloves. Add them to the bowl with the courgette, zest in the limes and add the flour, eggs and dried herbs and spices. Season well with a little more salt and pepper and mix until evenly combined. Cut the cheese into 1⁄2cm chunks and gently fold it into the batter.
Pour the oil into a frying pan, filling it about 2⁄3 of the way up. Put it over a medium heat and preheat for a few minutes. Test by adding a little of the batter to the oil. If it bubbles then the oil is ready. Never leave it unattended.
Scoop the batter using a tablespoon, neatening it on the side of the bowl before carefully lowering the batter into the oil (use another spoon to help). Fry in batches of 4-6 for 5 minutes each, turning to make sure they are crisp and deep golden brown on all sides.
Transfer the fritters to a tray lined with kitchen paper to drain excess oil, then serve immediately with the sour cream dip.
Courgette And Manouri Fritters
Courgette And Manouri Fritters
Bucket List | P.105
Serves 12 fritters
Ingredients
For the dip
200 ml sour cream
4 sprigs coriander
1⁄2 tsp ground cardamom
1 lime
For the fritters
600 g courgettes
1 tsp salt
2 banana shallots
2 garlic cloves
2 limes
60 g self-raising flour
2 large eggs
1 tsp dried oregano
2 tsp ground coriander
1 tsp cumin seeds toasted
150 g manouri or use halloumi
250 g sunflower oil
Method
Scoop the sour cream into a mixing bowl and chop the coriander. Add the coriander and the ground cardamom to the sour cream. Zest in the lime and squeeze in half of the juice. Season with salt and pepper then mix to combine. Set aside in the fridge until needed.
Top and tail the courgettes. Coarsely grate them into a colander and scatter over 1 tsp of salt. Leave for 10 minutes over a bowl then press them to get rid of most of the liquid. Transfer to a large mixing bowl.
Peel and finely chop the shallots. Peel and mince the garlic cloves. Add them to the bowl with the courgette, zest in the limes and add the flour, eggs and dried herbs and spices. Season well with a little more salt and pepper and mix until evenly combined. Cut the cheese into 1⁄2cm chunks and gently fold it into the batter.
Pour the oil into a frying pan, filling it about 2⁄3 of the way up. Put it over a medium heat and preheat for a few minutes. Test by adding a little of the batter to the oil. If it bubbles then the oil is ready. Never leave it unattended.
Scoop the batter using a tablespoon, neatening it on the side of the bowl before carefully lowering the batter into the oil (use another spoon to help). Fry in batches of 4-6 for 5 minutes each, turning to make sure they are crisp and deep golden brown on all sides.
Transfer the fritters to a tray lined with kitchen paper to drain excess oil, then serve immediately with the sour cream dip.
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