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Message: <blockquote data-quote="Dr Snoddy" data-source="post: 1840056" data-attributes="member: 112460">Hi DJC3.I have several variations on courgette and cheese fritters and they are all a bit randomSieve about 50g chickpea flour, 1 tsp baking powder, 1tsp ground cumin, salt and pepper. Add 1 tbsp olive oilMix together 1 or 2 eggs and 50ml of almond milk. The quantity of milk needed will change depending on whether one or two eggs are used. Add to the dry ingredients and beat into a smooth, thick batter.Grate a large courgette and dry off excess moisture. Add to batter along with cheese of choice e.g. grated cheddar or crumbled feta. Heat oil in a frying pan, place large spoonfuls of batter in hot oil, turn when brownish on one side, maybe 3 minutes on each side. Delicious hot, cold, may also be frozen. Sorry about the lack of exact quantities but I have been throwing these together for years. Also works with cooked, cooled, finely chopped spinach or Swiss chard, sweet corn (carb!) and other hard cheeses. Useful for leftovers. Am about to make a batch to take camping!</blockquote>

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