Courgette, zucchini, baby marrow... Call them what you will. I have always known them as courgette, as that is what my Mom called them.
These courgette fritters could be served with an egg for breakfast. I served my fritters with a fried egg, labneh and a sprinkling of Cyprus black salt, or serve them just on their own with some tomato chilli jam as a delicious snack, Oh, and they're great with a dollop of cream cheese too!
For this recipe, you will need:
1 kg courgettes
1 onion, grated
1 teaspoon salt
1/2 cup cake flour (or all purpose)
1/2 cup corn meal (mielie meal)
1 red chilli, finely chopped
1/4 cup sunflower seeds
1 tablespoon poppyseeds
Freshly milled black pepper
Handful of flat leaf parsley, finely chopped
1 teaspoon baking powder
Trim the tops of the courgettes and grate coarsely. Place in a large bowl with the onions. Add the salt, and set aside for 15 minutes.
Meanwhile, combine all the remaining ingredients.
Wrap the courgette in a piece of muslin, and wring out very, very thoroughly. You'll get about 2 cups of liquid out! Discard this liquid.
Add the courgette to the other ingredients and mix well. Adjust and add more salt if needed.
Heat a generous amount of vegetable oil over medium heat. (about 1/2 cm). Place dollops of the courgette mixture in the pan. Cook until golden brown, then flip over and cook the other side. Remove to a plate lined with paper towels to drain for a minute. Serve at once.