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These fritters are the perfect Euros snack — easy to eat with your hands, they’re fragrant with cardamom, zingy with lime and have just the right amount of saltiness to make them seriously moreish.

Yotam Ottolenghi

Ingredients (makes 12)

200g soured cream
2 tbsp coriander, roughly chopped
1½ tsp ground cardamom
70ml sunflower oil
1 lime, zest and juice
3 medium courgettes
2 small shallots,
finely chopped
2 garlic cloves, crushed
2 limes, grated zest
About 60g self-raising flour
2 large free-range eggs
2 tsp ground coriander
150g manouri cheese (or feta)
Salt and black pepper

Courgette And Manouri Fritters

1. For the sauce, mix the soured cream, chopped coriander, half a teaspoon of ground cardamom, 2 teaspoons of sunflower oil and the lime zest and juice. Season with salt and pepper to taste, cover and chill.

2. Grate the courgettes into a large bowl, sprinkle with half a teaspoon of salt and leave for 10 minutes. Squeeze the courgettes to remove most of the liquid.

3. Add the shallots, garlic, lime zest, flour, eggs, ground coriander, remaining ground cardamom and a pinch of black pepper. Mix well to form a thick batter, add some flour if it’s runny and then fold in the manouri.

4. Heat 2-3mm of oil in a frying pan and add heaped dessert spoons of mixture, flattening each fritter slightly as it cooks. Fry for approximately 3 minutes on each side until golden and crisp.

5. Remove from the pan, drain on a piece of kitchen paper and serve with generous dollops of sauce.