Ingredients

The following ingredients have 12 Servings
  • C
  • o
  • u
  • r
  • g
  • e
  • t
  • t
  • e

Instruction

  • <p>1 Mix together all the ingredients for the soured cream sauce in a small bowl, along with 1/4 teaspoon of salt and a grind of black pepper. Set aside in the fridge until ready to serve.</p> <p>2 Place the grated courgettes in a colander and sprinkle over 1 teaspoon salt. Set aside for 10 minutes, then squeeze them to remove most of the liquid: you want the courgettes to keep a little bit of moisture, so don’t squeeze them completely dry. Transfer to a large bowl and add the shallots, garlic, lime zest, flour, eggs, ground coriander, cardamom and a grind of black pepper. Mix well to form a uniform batter, then fold in the manouri cheese gently so it doesn’t break up much.</p> <p>3 Pour enough oil into a large frying pan so it rises 2–3mm up the sides and place on a medium heat. Once hot, add 4 separate heaped dessertspoons of mixture to the pan, spacing them well apart and flattening each fritter slightly with the flat side of a slotted spoon as they cook. Cook for 6 minutes (or according to the cooking instructions above, if your fritters are quenelles), turning once halfway through, until golden and crisp on both sides. Transfer to a kitchen paper-lined plate and keep somewhere warm while you continue with the remaining two batches. Place 3 fritters on each plate and serve at once, with the sauce alongside or in a bowl on the side.</p>