A healthy veggie-filled, meat-free meal. Courgettes (in the UK, zucchini in the US…and I have no idea why the Brits go with the French name and the Yanks go with the Italian name) are my fall back vegetable…you can do everything with courgettes, stir-fry, soup, roast, deep-fry, puree… and they are great at soaking up yummy flavours. When I was very young I would sometimes ask for just courgettes for dinner. My mom would slice them up and saute them in olive oil and butter then top them with a generous handful of Parmesan cheese. That and a big piece of buttered bread and I was satisfied.
Now I am not an advocate of ‘hiding the veg’ to trick children into eating them, but this may be a way to encourage them to eat more veg, these fritters are fun to make – and are kind of like savoury pancakes. 🙂
Corn and Courgette fritters
(Makes 8 fritters)
Prepare the Tahini sauce:
Put the garlic cloves, lemon juice and half the water in a food processor. Blitz until mostly smooth. Add the rest of the water and the tahini. Blitz until smooth. Mix in the Parsley, set aside.
Prepare the fritters
Defrost the corn. Grate the courgettes into a colander and toss with the salt. Let drain for 20-30 minutes, put the courgettes into a tea towel and squeeze out all the liquid, then put into a mixing bowl with the corn.
Mix the flour, polenta and baking powder together well, then stir into the courgettes, along with the spring onions, beaten eggs, the grounder coriander, turmeric, salt and herbs.
Heat some ground nut or sunflower oil in a frying pan over a medium-high heat. When hot, drop spoonfuls of the batter into the pan and flatten slightly. Cook for a couple of minutes until golden brown, then flip and repeat. In a separate pan, heat some more oil and fry the halloumi – about 1 minute each side until golden brown.
Make the stacks- fritter, halloumi, fritter. Top with a drizzle of pomegranate molasses and tahini sauce….and enjoy!