Ingredients

• 120g/4½oz courgette
• coarsely grated
• ½ tsp sea salt
• 1 large free-range egg
• ½ tsp baking powder
• 3 tbsp plain flour
• 1½ tsp ground cumin
• 50g/2 oz frozen peas
• thawed
• vegetable oil
• for frying
• freshly ground black pepper
• 2 tbsp plain yoghurt
• 1 tsp mango chutney

Directions

• Season the courgette with sea salt and set aside.
• Whisk together the egg
• baking powder
• flour and cumin in a large bowl and season with black pepper.
• Squeeze the excess water out of the courgette over the sink
• then add the courgette and peas to the batter.
• Heat enough oil to just cover the bottom of a large frying pan
• over a medium-high heat. When the oil just shimmers
• drop in heaped tablespoons of the courgette mixture
• flattening them with the back of the spoon to make fritters. Fry each one for 1–2 minutes
• or until golden-brown on each side. If you need to cook in batches in a smaller pan
• set the fritters to drain on a plate lined with kitchen paper.
• To make the dip
• stir together the yoghurt and mango chutney in a small bowl.
• Serve the fritters with the yoghurt.