One of the best ways to nourish your gut microbiome is to eat a wide range of plants and these courgette fritters are an easy, delicious way to do that. We’ve served them with a probiotic-rich tahini yoghurt dipping sauce.
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Serves
2
Courgette
Spring Onion
Red Chilli
Fresh Basil
Fresh Parsley
Chickpea Flour
Olive Oil
FOR THE DIPPING SAUCE:
Greek Yoghurt
Tahini
Kefir
Serves
2
Courgette
Spring Onion
Red Chilli
Fresh Basil
Fresh Parsley
Chickpea Flour
Olive Oil
FOR THE DIPPING SAUCE:
Greek Yoghurt
Tahini
Kefir
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Grate the courgettes and get them in a sieve over a bowl with a pinch of salt. Set aside.
Step 2.
Thinly slice the spring onion, chilli, basil and parsley.
Step 3.
Squeeze out the liquid from the courgettes and add to a mixing bowl, along with the herbs and spring onion.
Step 4.
Sprinkle the chickpea flour in with the courgettes, a couple of tablespoons at a time, and mix together until it forms a thick, spoonable batter (you might need slightly more or less than listed depending on how watery the veg is).
Step 5.
Combine the dipping sauce ingredients in a bowl and season with salt.
Step 6.
Heat a glug of olive oil in a frying pan over a medium heat and then add a spoonful of the courgette batter, flattening it slightly with a spoon.
Step 7.
Fry for a couple of minutes on each side until crisp and golden. Serve with the dipping sauce.
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