The perfect way to make the most of seasonal courgettes 🥒 Courgette fritters with curry yoghurt. Listen to the full recipe on Cooking with Paula McIntyre on BBC Sounds. 125g mashed potatoes 250g coarsely grated courgettes ½ teaspoon salt 4 scallions, finely chopped 45g rice flour 1 teaspoon garam masala ½ teaspoon cumin seeds ½ teaspoon nigella seeds Oil for shallow frying Mix the courgettes with the salt and leave for 10 minutes. Squeeze through a sieve to get rid of as much water as possible and place in a bowl with the potatoes, scallions, rice flour, and spices. Mix well. Form into small golf ball size pieces – roll and then flatten. Heat a quarter of thumb nail depth of oil in a frying pan and add the fritters. Cook until golden on both sides – about 2 minutes each side. Drain on kitchen paper and serve with the yoghurt dressing. Yoghurt Dressing 250ml Greek style yoghurt ½ teaspoon salt 2 tablespoons oil 2 teaspoons cumin seeds 2 cloves garlic, minced 2 teaspoons curry leaves ½ teaspoon turmeric ½ teaspoon Kashmiri chilli powder Season the yoghurt with salt in a bowl. Heat the oil in a pan and add the cumin seeds. When they pop add garlic and curry leaves. Cook gently until the garlic is golden. Add the turmeric and chilli powder and remove from heat. Pour the  mixtureover the surface of the yoghurt and serve with the fritters. #radioulster
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