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Export 14 ingredients for grocery delivery
Step 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.
Step 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.
Step 3
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 batter, then fold in the manouri cheese gently so it doesn’t break up much.
Step 4
Pour enough oil into a large frying pan so it rises 2–3mm up the sides and place on a medium heat. Once hot, add 4 separate heaped dessertspoons of mixture to the pan, spacing them well apart and flattening each fritter slightly with the flat side of a slotted spoon as they cook. Cook for 6 minutes, turning once halfway through, until golden and crisp on both sides. Transfer to a kitchen paper-lined plate and keep somewhere warm while you continue with the remaining two batches.
Step 5
Place 3 fritters on each plate and serve at once, with the sauce alongside or in a bowl on the side.
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