Burmese courgette fritters (boothi)

Method

1. Heat the vegetable oil in a large deep frying pan. While the oil is heating, put all the remaining ingredients (except the items to serve) in a medium mixing bowl with a large pinch of salt, then 
mix to form a pale yellow batter. The mixture will look lumpy, but everything should be well coated 
by the batter with no dry flour around the sides of the bowl.
2. Drop a dessertspoonful of the batter into the hot oil, then add 2-3 more, spacing them well apart. Cook for 2 minutes on each side or until golden brown, then remove the fritters with a slotted spoon and set aside on a plate lined with kitchen paper while you cook the rest.
3. Serve hot, scattered with coriander, chilli and plenty of sea salt, with lime wedges to squeeze over.