Name: Courgetti fritters with tomato salsa
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: serves 6, as a snack
Ingredients: 300g pack of room temperature, ripe vine cherry tomatoes chopped; 1 small pack of coriander leaves and stalks chopped (save stalks for the fritters); zest and juice of 1 lime (save zest for the fritters); 1 green chilli finely chopped, deseeded, if you like; 1 garlic clove crushed; 2 tbsp extra virgin olive oil; 3 courgettes (about 500g), ends trimmed and spiralized into thin noodles; 3 spring onions thinly sliced; 1 tsp ground cumin; 100g self-raising flour; 1 large egg beaten; 2 tbsp olive oil for frying

For the salsa

300g pack of room temperature, ripe vine cherry tomatoes
chopped
1 small pack of coriander
leaves and stalks chopped (save stalks for the fritters)
zest and juice of 1 lime
(save zest for the fritters)
1 green chilli
finely chopped, deseeded, if you like
1 garlic clove
crushed
2 tbsp extra virgin olive oil

For the fritters

3 courgettes
(about 500g), ends trimmed and spiralized into thin noodles
3 spring onions
thinly sliced
1 tsp ground cumin
100g self-raising flour
1 large egg
beaten
2 tbsp olive oil
for frying

Method

step 1
Combine all the salsa ingredients together in a bowl and season with salt and pepper then set aside to let the flavour develop.
step 2
In a separate large bowl, mix together the spiralized courgette, spring onions, coriander stalks, lime zest, cumin and flour (you may need to cut some of the longer courgetti in half). Stir in the beaten egg and season with salt and black pepper.
step 3
Working in 2 batches, heat half the oil in a non-stick frying pan over a medium heat. Shape the fritters with your hands then then fry for 2–3 mins on each side until golden. Serve warm with the tomato salsa.