Cook Like a Clerkenwell Chef | May- June
Bill Granger says: “Courgette fritters are a favourite in our house because they’re so versatile – just don’t forget to squeeze the water out of the courgettes for much better fritters that won’t fall apart in the pan.”
Granger & Co’s courgette fritters with siyez, halloumi, tahini yogurt and zhoug
For the siyez
For the fritters
For the tahini yogurt
For the zhoug
For the siyez or wheat grain, soak overnight. Drain and rinse in fresh water then simmer in a pot of boiling water for 45 mins. Drain, drizzle with olive oil and set aside.
Marinate the cavolo nero in lemon juice, 2 tablespoons olive oil and salt. Mix the cooked siyez with the cavalo nero and radishes. Set aside.
Meanwhile, make the fritters. Mix the grated courgettes and potato together with a pinch of salt. Leave for 10 minutes and then squeeze out any excess moisture. Add the garlic, chopped spring onions, flour, egg and salt. Use your hands to shape them into small discs for the fritters.
Heat a large non-stick frying pan, add some olive oil. Shallow fry the courgette fritters in batches, and drain on a paper towel.
To make the yogurt, place the tahini in a bowl and squeeze the lemon juice over it. Add the garlic and mix. Add the yoghurt, olive oil and salt and beat till combined. Add the nigella seeds, stir and set aside.
To make the zhoug paste, place the coriander, parsley, green chilies, spices, salt, sugar, garlic, olive oil and 1tbsp water in a blender and blend until you have
a coarse consistency.
On 4 serving plates, assemble the siyez salad, courgette fritters, haloumi slices, tahini yoghurt, zhoug and some chopped cucumber. Garnish with mint leaves, shredded spring onions, sea salt