Ottolenghi’s Courgette and Manouri Fritters

Ottolenghi’s Courgette and Manouri Fritters Ingredients 3 3 medium courgettes (580g), trimmed and coarsely grated 2 small shallots (50g), finely chopped 2 garlic cloves, crushed finely grated zest of 2 limes 60g self-raising flour 2 eggs, lightly beaten 2½ tsp ground coriander 1½ tsp ground cardamom 150g manouri (or halloumi or feta), roughly broken into 1–2cm chunks about 150ml sunflower oil, for frying coarse sea salt and black pepper For the lime and cardamom soured cream: 200ml soured cream 5g coriander, roughly chopped ½ tsp ground cardamom finely grated zest and juice of 1 lime Method 1 Mix together all the ingredients for the soured cream sauce in a small bowl, along with 1/4 teaspoon of salt and a grind of black pepper. Set aside in the fridge until ready to serve. 2 Place the grated courgettes in a colander and sprinkle over 1 teaspoon salt. Set aside for 10 minutes, then squeeze them to remove most of the liquid: you want the courgettes to keep a little bit of moisture, so don’t squeeze them completely dry. Transfer to a large bowl and add the shallots, garlic, lime zest, flour, eggs, ground coriander, cardamom and a grind of black pepper. Mix well to form a uniform batte...