bunch spring onions, ½ chopped, ½ sliced lengthways
4 tsp harissa
3 tbsp sunflower oil
2 courgettes, thinly sliced
200g pack feta cheese, crumbled
small bunch mint leaves
150ml pot natural yogurt, to serve
Blitz half the can of chickpeas
in a food processor until smooth.
With the motor running, add the
eggs and milk, then sift in the
flour and baking powder. Process
until you have a lump-free batter.
Fold in the whole chickpeas and
chopped spring onions. Season
and add half the harissa.
Heat half the oil and fry the
courgettes in batches until
golden; keep warm in a low oven.
Heat a little more oil and cook
2 tbsp-portions of the fritter mix
in batches for a couple of mins,
until you see bubbles appear,
then flip over and cook the other
side until golden. Keep warm
with the courgettes.
Toss together the courgettes,
feta, mint and sliced spring onions.
Divide between 4 plates and
top each with 2 fritters and a
dollop of yogurt swirled with
the remaining harissa.