Courgette fritters (by Yotam O)
200g soured cream
2 tbsp roughly chopped coriander
1½ tsp ground cardamom
70ml sunflower oil
Zest and juice of 1 lime
Salt and black pepper
3 medium courgettes
2 small shallots, finely chopped
2 garlic cloves, crushed
Grated zest of 2 limes
About 60g self-raising flour
2 large free-range eggs
2 tsp ground coriander
150g manouri cheese (or feta)
In a small bowl, mix the cream, chopped coriander, half a teaspoon of ground cardamom, two teaspoons of oil and the lime zest and juice. Season to taste, cover and chill.
Chop off the ends of the courgettes, then grate the flesh into a bowl. Sprinkle with half a teaspoon of salt and leave for 10 minutes so they release their juices*. Squeeze the courgettes to remove most of the liquid, then add the shallots, garlic, lime zest, flour, eggs, ground coriander, the remaining cardamom and a pinch of pepper. Mix to form a thick batter (add some flour if it's a bit runny), then fold in the manouri.
Heat 2-3mm of oil in a large frying pan and add heaped dessertspoons of the batter (in batches, if need be), flatten a little and cook on each side for around three minutes. Remove and drain on kitchen paper.
Serve three fritters per portion with a generous dollop of the sauce.
*It's important to do this or the end result will be soggy.