Courgette and carrot fritters

Simple, light and quick, likely to please children who dislike vegetables. I served yoghurt sauce. The original suggests rice or gluten-free flour instead of type 00. I made 7 fritters, lovely with cheese or cured meats for dinner or drinks.

INGREDIENTS

1 LARGE CARROT

1 LARGE COURGETTE

1 EGG

25 g TYPE 00 OR RICE FLOUR

25 g GRATED PARMESAN OR GRANA PADANO

SALT

PEPPER

OIL FOR THE PAN

I coarsely grate courgette and carrot.

I put in a bowl with egg.

I add Parmesan.

Flour, salt and pepper.

I mix to slightly sticky dough.

I oil a hot non-stick pan, add round flattened mounds and cook about 5 minutes.

I turn once they release and crust. Make ahead and reheat in an air fryer if wanted.

I serve plain yoghurt mixed with lemon juice, salt, pepper, chives, garlic powder and olive oil.