Cornflour

Plain Flour

Salt and salt flakes if you have them but table salt is fine if not

An aubergine or large courgette thinly sliced

Make a very simple and fairly thin batter with 2 tablespoons of cornflour and a tablespoon of plain flour, a teaspoon of salt and about ½ a cup of water, add it a bit at a time. It should be runny like pancake mix so just a bit thicker than watery! You need oil to fry with so in a small pan put 2 cups of sunflower or rapeseed oil and heat to around 190 degrees and set up some kitchen towel on one side of the pan of oil and the batter/courgette on the other. You’ll need tongs for this as you need to turn over the fritters in the oil. Once the oil is hot then dip the sliced courgette/aubergine into the batter and drop gently into the oil. Don’t over fill the pan as the oil will cool down too much. Cook until the vegetable is golden brown, not just the batter. These are a bit crispy and a bit soft too as this is a soft summer vegetable. Serve immediately with some salt flakes. You could also add chilli flakes here if you like spice