For the fritters

For the tomato salsa


  • STEP 1

    Tip all the fritter ingredients into a bowl. Gradually work in about 200ml cold water until everything is bound in a thick, spoonable batter (you can do this an hour ahead, but the fritters should be cooked at the last minute).

  • STEP 2

    Heat a decent layer of oil in a large frying pan, then fry large spoonfuls of the batter for 2 mins until golden. Flip them over, cook on the other side, then lift onto kitchen paper and keep warm while you cook another batch.

  • STEP 3

    Make the salsa by mixing all the ingredients together. Serve the fritters with the salsa for spooning over.


Heat a large wok until smoking. Working quickly, add 2 tbsp sunflower oil, then stir-fry 500g sliced courgettes for 3-4 mins until browned. Add 1 sliced red chilli, 2 sliced garlic cloves, a small piece fresh root ginger, finely shredded, and 1 tbsp soy sauce. Cook for 1 min, drizzle with a little sesame oil and serve. Delicious with a roast or fish.

Recipe from Good Food magazine, July 2009


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