Spiced courgette fritters with mint and jalapeño dip
- August 2015
- Serves 6-8 as a starter or a nibble
- Hands-on time 45 min, plus draining
- Vegetarian recipes
- 37.6g (12.1g saturated)
- 8.9g (10.6g sugars)
Make the fritters up to a day in advance, chill overnight and reheat in an oven heated to 200°C/180°C fan/gas 6 for 4-5 minutes until piping hot. Make the sauce up to 2 days ahead and keep covered in the fridge.
These are somewhere between a fritter and a bhaji, but you can also make them without the Indian spices. Fresh jalapeño chillies are available in larger supermarkets – they’re fat and bright green. If you can’t find any, substitute with one or two ordinary green chillies, but test to assess the heat before adding them to the dip.
Pick a tangy, fruity white with a grassy note to match the herbs – South African sauvignon blanc gets my vote.
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