Makes about 16 fritters: serves four as a main meal or eight as part of a brunch

  • 3 cups (500g) grated courgettes, water squeezed out
  • 1 tsp salt
  • 1 cup (125g) plain flour
  • 1/4 cup (15g) nutritional yeast
  • 1 and 1/2 tsp baking powder
  • 1/2 tsp garlic puree
  • 2 spring onions chopped, or chives
  • 1/4 cup (56g) meted vegan butter or spread

Mix that lot in a bowl. The batter should be fairly stiff, adjust flour or water until it is. Heat a frying pan, add

  • 2 Tbsp olive oil

Put fritter-sized blobs of batter in the pan. Fry 2-3 minutes per side until brown and crispy, and cooked through. They will be crispy on the outside and soft in the middle. You may have to do this in batches. Keep warm until ready to serve.