Courgette fritters with dill and coriander dipping sauce
Perfect for a party platter.
2 courgettes, grated, drained
1 Tbsp finely chopped ginger
1 carrot, grated
½ cup flour
1½ Tbsp cornflour
1 egg, lightly beaten
freshly ground black pepper, to taste
canola oil spray for frying
Dill and coriander dipping sauce:
1 cup rice vinegar
½ cup brown sugar
1 Tbsp fish sauce
2 Tbsp finely chopped dill
2 Tbsp finely chopped coriander
Place courgettes in a large bowl, then add remaining ingredients, except oil. Mix gently until combined.
Heat a large heavy-based frying pan. Spray lightly with oil.
Drop heaped teaspoons of mixture into the pan and fry until bubbles form on the surface of the fritters, or about 2 minutes.
Turn over and cook other side until golden brown.
Place the vinegar and sugar in a small pan and bring to the boil. Reduce heat and simmer for 5 minutes.
Add fish sauce, remove from heat and cool.
Add herbs and transfer to a serving bowl.
Serve the fritters with dill and coriander glaze as a dipping sauce on the side.