Turkish Courgette Fritters
You can practically coat anything in batter and fry it, and you will get a queue of people at your kitchen door. Obviously this is not an everyday food (because we are all watching our fat intake, yes?), but it is a simple snack option, and makes for a great little meze dish.
My (very French) neighbour makes these with courgettes or aubergines, and serves them as an aperitif. They are delicious, unlike the battered macaroni she served recently. You've got to trust me on this one, battered macaroni really doesn't work!
Meze (for 4 people)
150g all purpose flour
½ teaspoon salt
½ teaspoon ground black pepper
125 ml beer
1 teaspoon ground turmeric
1 teaspoon paprika
2 large courgettes cut into 4 mm slices
Oil for frying
100g plain yoghurt
4 garlic cloves
Pinch of salt
Drizzle of olive oil
Squeeze of lemon
Aleppo pepper (or a mix of cayenne and paprika)
Sift 100g of the flour into a bowl along with the salt and pepper, then slowly whisk in the beer until you get a smooth batter. Set aside to rest for about an hour.
Scatter the rest of the flower on a plate, and mix in the turmeric and paprika. Dip the courgette slices in and out of the flour.
Heat a good slug of oil in a frying pan and give the rested batter a good stir.
Take one of the floured courgette slices, and dunk it into the batter; allow to drain, then fry in the hot oil, turning after two minutes, until it’s golden on both sides.
Repeat with the rest of the slices.
Mix the yoghurt with the garlic, adding salt, olive oil and lemon to taste. Sprinkle the courgettes with the Aleppo pepper, and serve them with the yoghurt in a bowl on the side.
Thanks to Sally Butcher and her book ‘Snackistan’.
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