Courgetti Fritters with Tomato Salsa

• pack of room‑temperature ripe cherry tomatoes300g g

  chopped

• coriander↗1 small pack of

  leaves and stems chopped (save stems for fritters)

• zest and juice of 1 lime↗

  (save zest for fritters)

• green chilli↗1

  finely chopped, deseeded, optional

• garlic clove↗1

  minced

• extra‑virgin olive oil↗2 tbsp tbsp
• courgetti (zucchini noodles)3

  (about 500g), ends trimmed and spiral‑cut into thin noodles

• green onion↗3

  thinly sliced

• ground cumin↗1 tsp tsp
• self‑raising flour↗100g g
• large egg1

  beaten

• olive oil↗2 tbsp tbsp

  for frying

Step-by-step instructions

1. 1

   Mix all the salsa ingredients in a bowl, season with salt and pepper, then set aside to let the flavor develop.

2. 2

   In a separate large bowl combine the spiral‑cut courgetti, green onion, cilantro stems, lime zest, cumin and flour (you may need to cut longer courgetti in half). Add the beaten egg and season with salt and black pepper.

3. 3

   Working in two batches, heat half the oil in a non‑stick pan over medium heat. Shape fritters by hand and fry 2–3 minutes per side until golden. Serve warm with the tomato salsa.