Burmese courgette fritters (boothi)
- September 2017
- Serves 4
- Hands-on time 25 min
For Davina Quinlivan, these courgette fritters evoke memories of cooking with her mother. Bright from turmeric and with a kick from the chilli – this fragrant recipe makes for a light, yet moreish starter.
- 11.8g (0.9g saturated)
- 16.6g (2g sugars)
- trace salt
- 4 tbsp vegetable oil
- 3 courgettes, cut into 1cm cubes
- ½ tsp finely chopped garlic
- 75g plain flour
- Pinch ground turmeric
- 50ml chicken stock
- Handful fresh coriander leaves, sliced red chilli, sea salt flakes and lime wedges to serve
- 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.
- 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.
- Serve hot, scattered with coriander, chilli and plenty of sea salt, with lime wedges to squeeze over.
Use gluten-free plain flour (such as Doves Farm) to make these fritters, if you need to avoid gluten.
Turmeric stains! Wear an apron when frying to save your clothes.
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