Grate a glut of courgettes into moreish, deep-fried bites
Courgettes are, it’s said, 95% water, which risks leaking out into the batter, so diluting it and making the finished fritters soggy. You can make perfectly decent versions by simply grating the courgettes straight into the flour, but if you have the time, it’s well worth getting rid of some of that moisture before cooking.To do so, coarsely grate the courgettes into a colander or sieve, add the salt and toss.
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