Just a really simple and delicious way to eat courgettes. Dusted in spiced chickpea flour and pan-fried. Salting the courgette draws excess water, seasons them and allows the flour to stick. They take on a lovely light coating – perfect on a slick of cool yoghurt.

iNGREDIENTS

Serves 3-4

2 medium courgettes, sliced legnthways then cut into uneven thumb sized chunks
50g chickpea flour / gram flour
1 heaped tsp garam masala
80g Greek or plain coconut yoghurt
salt and pepper
a handful of washed mint leaves to serve
Neutral oil for frying
lemon wedge to serve

RECIPE

1. Mix the courgettes with 1 tsp salt and allow it to sit in a collander for at least 10 mins. Rinse with cold water, then pat dry.
2. Mix the gram flour and garam massala. Toss in the courgettes, a few at a time and coat thoroughly in the flour mixture.
3. Place a wide pan over a medium heat with a good amount of oil (base of pan well covered). Lift the courgettes from the flour mixture into the pan (shaking off excess flour). Turn carefully until well coloured and crisp on all sides. Make sure to keep the heat medium so that the courgettes cook through before the outside becomes too crispy. Drain on kitchen paper.
4. Spoon the yoghurt onto a serving plate, top with the courgettes and mint leaves. Squeeze over some lemon to serve.

Looking for substitutions?

Swap the garam masala for favourite spices – cumin and paprika works well
Use lime in place of the lemon
Omit the mint or garnish with parsley, coriander or dill
Use buckwheat flour in place of the gram / chickpea flour

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