The simplest fritters in the world to make and frankly, they are so moreish they need to come with a health warning!
So here it is: eating fried food everyday is a very bad idea, but once in a blue moon …. and when it tastes as good as these fritters do …that’s got to be OK with me. 🙂
I have an abundance of home-grown courgettes at the moment, but they’re readily available in the shops too! Every year I promise myself that I will plant less courgette plants, and every year I fail to do so. This year, I have six, and they seem to manifest courgettes overnight. So I can categorically state that this is not my last courgette recipe post. It can get bit frantic in the kitchen, but I know I will mourn them once they’re gone. Particularly as they don’t freeze well.
So. Back to the fritters. I’m not a nutritionist, but I suggest taking a leaf out of the Japanese book, which is to eat fried foods (tempura for example) with fresh crisp radish, daikon or mooli. These vegetables will help cut through the fat and leave your digestive system feeling less overloaded.
I’ve made these fritters, (which are adapted from a traditional Greek recipe), gluten-free, simply by replacing wheat flour with chickpea flour.
GREEK COURGETTE FRITTERS