Bowing to yogi petitions for veggie fritter recipes on a recent Italian yoga retreat, here’s an option which uses the last of the summer’s British courgettes and involves minimal effort. I have it on good authority (my favourite yoga teacher, Molly) that having followed this recipe, dinner party plates were licked clean. Note: don’t be put off by the word ‘fritter’, just enough oil to stop the batter from sticking is all you need; these are skinny!
Makes 12 fritters, feeds 4
150g chickpea flour
½ tsp baking powder
½ tsp salt
½ tsp turmeric (for gut health)
2 limes, juice of
½ red Kashmiri chilli, chopped
8 spring onions, chopped
2 tbsp coriander, chopped
2 courgettes, grated
100g feta, chopped
1 tbsp coconut oil. Or your choice of oil.
Sift the flour, baking powder and salt into a bowl. In stages, add 100ml water and the lime juice and stir until you get a thick batter, removing any lumps.
Add the spices, salt, chilli, spring onions and herbs, followed by the courgette and feta.
Dollop coconut oil into a frying pan and set over a medium heat. When very hot, add your mix (1 heaped dsp per fritter) and flatten to 2cm thick.
Cook for 2-3 mins on one side and 1 on the reverse. Or until your fritters are a reddish brown. Coconut oil gives a lovely crispness, and countless health benefits in the process!
Continuing in the spirit of all things Italian, dollop with Basil pesto, avocado and cottage cheese or Labneh (hung yoghurt) from the Larder. For the meat eaters among us, it’s hard to beat the bacon, avocado & Pitt Cue Co. chipotle ketchup combo.
Gorgeous yogi gurus Molly and Gabby. My inspiration.
For London gourmet yoga pop-ups click on Secret Yoga Club. Gabby dedicates all of her time to organising (far too reasonably priced) yoga evenings hosted by renowned yogis, washed down with a meal by equally respected chefs. Trullo and The Little Cooking Pot to name a few. Gabby’s resourcefulness and energy never fail to blow my mind.
For more info on Tuscan Travel Pick and agriturismo see Podere Conti here.