These were a surprise hit at Eat Cambridge, so we thought we’d share the recipe here. We have to admit, we were a bit dubious about whether they’d work, but it was by far and away the recipe we got asked for most often throughout the day!
Look out for more recipes coming soon – people ask us where we get our ideas, so we thought we’d make this a regular monthly feature on the blog. Any requests? Had something you particularly enjoyed at a FoodCycle meal? Or maybe a favourite recipe you’d like to share – get in touch here!
Spicy Banana and Courgette Fritters
Ingredients (makes roughly 24)
- 3 or 4 courgettes, roughly grated
- 3 ripe bananas, mashed
- 3 eggs, beaten
- 50g desiccated coconut
- 2-3 jalapeños or other green chillies
- 2 inch piece of root ginger, peeled and roughly grated
- 2-3 tbsp turmeric
- 2 tbsp medium madras curry powder
- 120g runny honey
- 1 tsp baking powder
- 250g gram flour
Grate your courgettes and wrap them in a clean tea towel, squeezing hard to get rid of as much moisture as possible.
Mix with the rest of the ingredients in a large bowl. You can vary quantities slightly – add different spices or more chilli if you like your food extra spicy, for example, or add more honey and coconut for a sweeter flavour. You can also add in a cup of breadcrumbs to help bind the mixture, or add more flour. Certainly don’t buy anything specially – just use up what’s in the cupboard. As long as there are courgettes, banana, flour and egg as well as some sort of spice, you’ll be fine!
Once mixed, you should have a soft dough. Heat about an inch of vegetable oil in a saucepan. Drop in a heaped teaspoon of the mixture into the oil and fry until brown, turning it around to make sure it’s evenly cooked. You will need to make sure the oil doesn’t overheat – if it does, and the fritters are cooking too quickly, turn it down a little.
Once cooked, remove from the oil with a slotted spoon and drain on kitchen paper. Best served hot, although they seemed to go down well cold too!