Fortunately, the original Turkish recipe only calls for one tablespoon of flour, so it was no problem whatsoever to substitute that for cornflour and make these gluten-free. Â They are traditionally eaten plain, as far as I know, but I like to eat them with a bit of sour cream or Greek yoghurt, as I find the tartness offsets the earthy flavour of the fritters quite nicely.
This entry was posted on Thursday, 7 June, 2012 at 9:00 am by Jack Williams and is filed under Less than 30 minutes, Starters.
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[…] Sliced very thinly, drizzled with a basil, olive oil and lemon juice dressing and topped off with Parmesan cheese and roasted pine nuts, this courgette carpaccio is a light and appetizing starter that’s really easy to make. (Also try these courgette and leek fritters!) […]
[…] Sliced very thinly, drizzled with a basil, olive oil and lemon juice dressing and topped off with Parmesan cheese and roasted pine nuts, this courgette carpaccio is a light and appetizing starter that’s really easy to make. (Also try these courgette and leek fritters!) […]