Fish And Zucchini Fritters Recipe

Fish And Zucchini Fritters Recipe

These are Indian - spiced fritters made with grated zucchini and diced fresh fish. I love the creaminess of the zucchini, the fragrance and flavour of the garlic, the toasted cumin seeds and the lemon zest which goes well with the fish in these fritters.

• 600g zucchini, grated

• 1 teaspoon salt

• zest of 1 lemon

• 3 cloves garlic, finely chopped

• 1 tablespoon cumin seeds, toasted in a dry frying pan over moderate heat until fragrant and slightly darkened in colour

• 100g flour

• 1 egg beaten

• 500g skinned, boned firm white fish diced 1cm

• Vegetable oil for frying

• 200ml plain unsweetened yoghurt

• Half a cucumber, peeled, split in half lengthways, seeds removed with a teaspoon, flesh grated coarsely and squeezed dry

• 3 tablespoons thinly sliced mint

• Lemon wedges and coriander leaves for serving

• Preheat the oven to 200°C

Put the zucchini and salt into a mixing bowl and mix well. Reserve for 15 minutes so it gives up its juices.

Add the zest, garlic, cumin seeds, flour and egg. Mix well.

Add the fish and mix thoroughly.

Heat about ½cm of oil in a large frying pan over moderate heat and fry 100g spoonfuls in batches.

You will have 12 frtitters. Fry until browned on each side. Do not try to turn the fritter until the underside is browned.

As they are cooked place them side by side on an ovenproof tray.

Place in the oven for 10 minutes to cook through.

Put the yoghurt, cucumber and mint into a bowl, mix well, taste and season with salt. This is the raita.

Serve the fritters sprinkled with a few coriander leaves and with lemon wedges and the raita on the side.

Serves 4.