Courgette & Carrot Fritters

Ingredients

• 2 courgettes, grated
• 2 carrots, grated
• 2 eggs, beaten
• 60 g plain flour
• 60 g cheddar, grated
• 2 spring onions, sliced
• 2 tbsp vegetable oil
• 150 ml sour cream, to serve
• Crusty sourdough bread, to serve
• Dressed green salad, to serve
• Fresh parsley, to serve

Method

1. Pile the grated courgette and carrot into a clean tea towel, gather the corners and wring out hard over the sink — you want the veg almost dry, otherwise the fritters steam rather than crisp. Expect a surprising amount of liquid.
2. Tip the squeezed veg into a bowl with the beaten eggs, flour, grated cheddar and spring onions. Season generously with salt and black pepper and stir until you have a thick, scoopable mixture that just holds together.
3. Heat the oil in a large non-stick pan over medium heat until it shimmers. Drop in heaped tablespoons of the mixture, spacing them well apart, and flatten each gently with the back of the spoon to about 1 cm thick.
4. Fry for 3–4 minutes on the first side, until the underside is deep golden and the edges look set, then flip and cook for another 3 minutes until the second side is crisp and the fritter feels firm in the middle. Work in batches, topping up the oil as needed, and keep the cooked fritters warm on a tray in a low oven.
5. Stack the fritters on plates, spoon over the soured cream, squeeze a wedge of lemon across the top and finish with a scatter of parsley.