Courgette fritters with lemon dill yogurt

Method

1. Use a peeler to shave long ribbons from the side of a courgette – you want about 50g of ribbons. Put the ribbons in the ice-cold water in the fridge to help them curl up. Coarsely grate the rest of the courgettes. Put in a colander and toss through the salt. Leave over the sink or a bowl to drain for 30 minutes.
2. Drain the grated courgettes, then transfer to a tea towel and squeeze out any excess liquid. Tip into a large bowl and add the spring onions, gram flour and a third of the dill, then stir until combined. Add the eggs and stir to combine again.
3. Heat the oil in a frying pan over a medium heat. Dollop spoonfuls of the courgette mixture into the pan (roughly an eighth of the mixture per fritter) and flatten slightly with a spatula. Fry in batches for 2-3 minutes until golden underneath and starting to set at the edges, then flip over and cook for another 1-2 minutes. Transfer to a wire rack over a tray to drain, then repeat with the remaining mixture.
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5. Meanwhile, put the yogurt in a bowl and finely grate the lemon’s zest into it. Halve the lemon then squeeze in a little juice, cutting the other half into wedges. Stir most of the remaining dill (reserving some to serve) and some salt and pepper into the yogurt.
6. Drain the courgette ribbons, season with salt and pepper and toss with the extra-virgin olive oil and remaining lemon juice. Serve the fritters topped with a dollop of the yogurt, some courgette ribbons and the ham. Drizzle with a little more oil and scatter over the reserved dill. Serve with the lemon wedges