This is something my mum made me a lot when I was at home. She hates cooking so you can be sure that it’s very simple. Precision is not required either, you can tell this just from the ingredients…
For the fritter mixture – 3 courgettes, 3 eggs, a big bowl of self-raising flour/plain flour (it doesn’t matter), salt and pepper, oil/butter.
For the dipping sauce – light soy sauce, granulated/caster sugar, sesame oil
Tip: have you ever wondered in Chinese shops/Tesco the difference between light soy sauce and dark soy sauce? Basically, light soy sauce adds to the flavour. It’s salty with a bit of sweetness. Dark soy sauce adds to the colour. It’s like adding ink! I use Lee Kun Kee for both of them. It tastes good and is reasonably priced.
Step one: peel and grate the courgette. Peeling is optional. Transfer it into a big mixing bowl. Add some salt. (If there’s water coming out, that’s fine.)
Step two: whisk the eggs. Add it into the big mixing bowl with the courgette.
Step three: add flour, one tbsp at a time. Mix and add another tbsp. (I poured flour from the bag in the photo. I found table spoon easier later on.) Until it’s a pancake batter consistency. Add a bit of water if it gets too thick. When you scoop it, it should drip slowly from the spoon.
Add a pinch of salt and pepper. Do not put too much salt.
Step four: add oil/butter to a non-stick flat pan. Scoop two ladles of the mixture in if it’s a big pan. One ladle or less for a small pan. Spread it thinly so it’s the same thickness all the way round. Wait for it to fry, don’t turn it over until it’s firm and golden like the photo below.
Tip: the first one is always paler, just like making pancake! It seems slow at the beginning, but will get faster when the pan gets hotter. I prefer using a smaller pan.
Step five: make the dipping sauce. Three tbsp soy sauce + one tsp sugar + a few drop of sesame oil.
That’s it! Eat with your fingers. Enjoy!