This recipe was given to us by one of our loyal curry club member Her neighbour gave her two giant courgettes from her garden. So she used one of them to make courgette and potato fritters.
2 courgettes - grated. excess water squeezed out
2 potatoes- grated
1 cup besan
1 cup rice flour
1 cup oil
1 teaspoon kasuri methi
1 Tablespoon Kashmiri bassar
1 teaspoon cumin seeds
1 teaspoon ground cumin
1 tablespoon tandoori powder
1 teaspoon ground black peeper.
Handful of fresh coriander- chopped
Salt to taste
I didn’t have breadcrumbs so used cous cous to coat the mixture.
1. Mix all the ingredients bar the oil and cous cous. If it too wet, add more besan, a little at a time.
2. Heat up a non-stick pan and pour a little oil.
3. Take a handful of mixture, coat it in breadcrumbs or cous cous and fry on medium heat until cooked and crispy.