Ramadan recipes: Courgette, chickpea fritters

Light, nutritious, flavorful, and delicious, fritter is a pancake-like dish made of meat, seafood, vegetables, fruit, or sometimes just dough, that is battered or breaded before being deep fried.

Fritter comes from the Late Latin word frictura, meaning to fry or to roast. Legend has it that the batter-fried dish emerged from Portugal and Spain and was introduced into Japan in the late 16th century.

Different countries around the world, including India, Indonesia, and South Africa, have invented their own fritter recipes using local ingredients.

Today’s recipe is an Indian version of courgette and chickpea fritters in which courgette is used as the main ingredient and is mixed with chickpea flour, herbs, and spices.

To make the dish, which is modified to be healthier, you need one large courgette, one raw egg, 60 grams of chickpea flour, one teaspoon of mixed dried herbs, quarter of a teaspoon of cayenne, salt, and black pepper.

First, shred the courgette into small, thin slices, squeeze out the excess water in a colander, and put it aside. In a small bowl, mix the chickpea flour, dried mixed herbs, cayenne, salt, and black pepper before adding the
egg, then add the courgetti.

Mix well.

Instead of a frying pan, prepare a baking tray with wax paper to make the fritters more healthy and less oily. Spread a bit of oil on the wax paper, low-fat oil or olive oil if preferred, put a tablespoon-sized amount of the mixture on the tray, and place in a preheated oven at 180 degrees Celsius for 12-15 minutes. Let it cool down a little before plating and serve hot.

Courtesy: arabnews