3 Courgettes (zucchinis)
150g rice flour
2 Eggs (separate yolks and egg whites)
1 tbsp Olive oil
1 tspn garlic powder
Sunflower oil for frying
Salt & Pepper to season
Remove the ends of the courgette and finely grate the remainder of the courgette using a cheese grater or a food processor. In a bowl, add the courgette and a tablespoon of salt, stir and leave to sit for 20mins (this will remove excess water from the courgette). Place the courgette into a kitchen towel and squeeze the excess moisture out.
In another bowl, add the flour, garlic powder, milk, olive oil and egg yolks and beat until it creates a lump-free batter. Add the chilli flakes to the batter (a couple of pinches to give a kick) and stir. Beat the egg whites until stiff and then slowly fold into the batter. Add the courgette to the batter and continue slowly folding. Season with salt and pepper.
Heat the sunflower oil in a frying pan on a medium heat. Wait until the oil is hot and then add dollops (about 2tbspn) of the fritter mixture to the pan and make batches of about 3 at a time. Cook on each side for 1-2 mins, until both sides are golden brown. Continue until all the mixture is used. Serve with a fresh salsa or natural yoghurt dip.