Burmese courgette fritters (boothi)

Name: Burmese courgette fritters (boothi)
Yield: Serves 4
Ingredients: 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

Easy
September 2017

Easy
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.

Nutrition: per serving

Calories: 194kcals
Fat: 11.8g (0.9g saturated)
Protein: 4.2g
Carbohydrates: 16.6g (2g sugars)
Fibre: 2.3g
Salt: trace salt

Nutrition: per serving

Calories: 194kcals
Fat: 11.8g (0.9g saturated)
Protein: 4.2g
Carbohydrates: 16.6g (2g sugars)
Fibre: 2.3g
Salt: trace salt

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Ingredients

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

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

Method

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.

Method

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.

delicious. tips

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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