Courgette and mussel fritters

Preparation

Grate the courgette, place it in a bowl and add a teaspoon of salt; mix and leave to stand for about 15 minutes, then squeeze it with your hands to remove as much water as possible.

In a separate bowl, mix the flour with the egg, finely chopped garlic and parsley, and the baking powder. Add the drained courgette, chopped mussels and milk, mix well, and set aside in the fridge for about 20 minutes.

In a frying pan with mild olive oil heated to approximately 170°C–180°C, fry the fritters. Using a tablespoon, carefully drop portions into the hot oil, brown on both sides and drain on kitchen paper.

Serve the fritters with the yoghurt sauce

Tip: When frying, try not to let the oil get too hot so that it doesn’t break down and can be reused several times. Also, if you strain the oil, you’ll remove any small bits and prevent them from burning, thereby extending the oil’s lifespan.