This recipe is not the most sophisticated, nor will it win any prizes for prettiness. But that fact that I was tearing up cooked fritters and eating them with my fingers while waiting for noodles to cook is proof enough that they are worth sharing! They are extremely quick and simple to make, inspired from a combination of a BBC recipe and a sauce from the Hairy Bikers, here’s my smaller two-person recipe (or one hungry student…)
For the fritters: whisk together 70g flour, one egg and about 90ml milk to make a thick batter and season with salt and pepper. Grate one whole courgette into a pan of oil and fry for 3-4 mins, then drain onto kitchen paper. Stir cooked courgette into batter, then pour blobs into a pan with some oil. Fry for a few mins on each side over a medium to high heat.
For the sauce: measure out 75ml natural pineapple juice. Stir together 3 tbsp with 1 tbsp cornflour to make a paste. Then add rest of juice plus 1tbsp soy sauce, 1tbsp white wine vinegar, 1tbsp brown sugar, 1tbsp ketchup, a pinch dried chilli flakes, 1 crushed/chopped garlic clove and a grated 15g chunk root ginger (optional). Heat in a small pan until thickened slightly.
Serve with chunks of boiled sweet potato and noodles.
Mmmm I’m hungry now, and rather inconveniently in the library. Probably ought to get on with some work…