These easy courgette and potato fritters with a Middle Eastern yogurt lemon sauce make a great solo veggie supper with a side salad, or are fantastic as part of a mezze spread.
For the Courgette and Potato Fritters
- 1 Small Baking Potato
- 1 Small Courgette
- Generous Pinch Sea Salt
- 1 Large Egg
- 3 tbsp Plain Flour
- 1/2 tsp Baking Powder
- Freshly Ground Black Pepper
- Light Olive Oil
For the Soured Cream and Sumac Sauce
- 1 tbsp Soured Cream
- 1 tbsp 0% Greek Yogurt
- 2 tsp Extra Virgin Olive Oil
- 1 1/2 tsp Ground Sumac
- Zest of 1/4 Lemon
- Generous Squeeze Fresh Lemon
- Freshly Ground Sea Salt and Black Pepper
- Peel the potato, and grate the potato and the courgette into a small bowl on the largest hole of your grater. Sprinkle generously with sea salt, and stir to combine. Set the grated vegetables to one side while you make the sauce and the batter. The salt will draw out any excess water so you get nice, crisp fritters.
- To make the soured cream and sumac sauce, whisk together the soured cream, Greek yogurt, olive oil, sumac and lemon zest until the mixture is smooth. Season to taste with salt, pepper and fresh lemon juice.
- Whisk the egg, flour, baking powder and a generous amount of freshly ground black pepper (don’t salt the mixture, as you’ve already put salt in the grated vegetables) to make a smooth batter.
- Over the kitchen sink, squeeze the excess liquid out of the grated vegetables in handfuls, and add it to the batter. Stir until all the vegetables are coated in batter, and the mixture is uniform.
- To fry the fritters, heat a large, non stick frying pan over a very high heat with a splash of oil. Line a plate with kitchen paper (to soak up any excess fat) to rest the fritters on while you fry them in batches. A dessert spoon of mixture is enough for one fritter, flattening it with the back of the spoon, and flipping it after a couple of minutes. Fry until both sides are a deep golden.
- Serve straight away on a warm plate, stacked and finished with a generous spoonful of sauce, some Greek basil, and perhaps a dusting of sumac.