I think sometimes these sorts of dishes are best kept simple, so I was aiming for a gentle layer of spices to enhance the flavour of the sweet courgettes without overpowering them. Although fried, these still taste light and fresh with a squeeze of lime and a dollop of mango chutney. Oh and perhaps a nice, cold beer.
200g baby courgettes, grated
1 egg, beaten
1 heaped teaspoon grated ginger
A clove of garlic, crushed
Curry paste or powder to taste (I used 1 heaped teaspoon of mild curry paste)
Small handful of coriander, chopped
3 or 4 spring onions, finely chopped
25g plain flour
Salt & pepper
- Grate the courgettes then squeeze out any excess water.
- Combine the courgettes with the beaten egg, ginger, garlic, curry paste, coriander, spring onions, flour and seasoning.
- Heat up a generous splash of oil in a frying pan. When the pan's hot, add spoonfuls of the mixture and fry for a couple of minutes on each side until golden.
- Serve with a wedge of lime and some good mango chutney.