• 3 courgettes (about 500g), ends trimmed and spiralized into thin noodles
  • 3 spring onions , thinly sliced
  • 1 tsp ground cumin
  • 100g self-raising flour
  • 1 large egg , beaten
  • 2 tbsp olive oil , for frying


  • In a large bowl, mix together the spiralized courgette, spring onions, coriander stalks, lime zest, cumin and flour (you may need to cut some of the longer courgetti in half).
  • Stir in the beaten egg and season with salt and black pepper.
  • Working in 2 batches, heat half the oil in a non-stick frying pan over a medium heat.
  • Shape the fritters with your hands then then fry for 2–3 mins on each side until golden.
  • Serve warm.