COURGETTES, DILL, CHICKPEAS

Light, crisp fritters. Garlicky chickpea sauce. • If your oil is too hot, the crumbs will cook before the courgette inside is tender. Test the heat of the oil with a small cube of bread. If it turns golden within thirty seconds the oil is too hot. Your courgettes need a good three or four minutes to cook. • You could use a tempura batter instead of breadcrumbs (80g plain flour and 20g cornflour to 175ml ice-cold water), or serve the hot fritters with a garlic mayonnaise or cucumber tzatziki.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Place the cornflour on a plate. Beat the eggs in a shallow dish and tip the breadcrumbs onto a plate.

Step 2

Drain the chickpeas, then tip them into the bowl of a food processor. Peel and add the garlic, then process to a smooth, soft paste with six tablespoons of olive oil. Stir in the lemon juice, the tahini and the dill. Process briefly.

Step 3

Slice the courgettes lengthways into large finger-sized batons. Warm enough groundnut or vegetable oil to deep-fry the courgettes, and roll them first in the cornflour, then the beaten egg and lastly the breadcrumbs. As the oil becomes hot enough, lower the courgettes, a few a time, into the oil and let them fry for three or four minutes till crisp outside and soft within. Drain on kitchen paper and serve with the dill hummus.