Courgette Fritter

From Lakes on a plate episode 17: Market Fresh

Chop or grate the courgette into a bowl, add a pinch of sea salt and leave to one side.
Put the egg whites into a bowl, add a pinch of salt and whisk until light and fluffy.
Remove the core of the roasted bulb of garlic and squeeze the flesh into the egg whites like a tube of tooth paste.
Scoop the courgette into your hands and squeeze out as much liquid as you can then add to the egg whites, followed by the flour, chopped mint and lemon zest.
Season with a little black pepper and using a metal spoon carefully stir together.
Heat a pan with the vegetable oil to about 5cm deep.
To test if it is hot, drop a tiny bit of the mixture into the oil to see if it starts to cook.
When ready, lower a portion into the oil, it will float like an iceberg, give it a minute then carefully turn it over to cook on the other side.
When cooked lift them out on to some kitchen towel to drain.
Transfer to a serving dish and season with a little salt and a squeeze of lemon juice.

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