Courgette Fritters with Cashew sour cream & Fermented salsa
This combination of three distinct flavours is absolutely divine.
Perfect way to use up your own garden courgettes and tomatoes,
or make it while the shop tomatoes are still decent and flavoursome..
The cashew nut cream and salsa also make a great topping for my nut/seed bread.
I get excited only writing about this!
Please note that the salsa takes about 4 to 5 days to ferment,
so planning ahead is essential here.
FERMENTED SALSA (courtesy of D. Reynolds and The Cultured Club)
To make one litre jar: 
- 8 – 10 ripe tomatoes
- 2 peppers (any colour)
- 1 medium onion
- 1 – 2 garlic cloves, minced
- Juice of one lime
- handful of fresh coriander, chopped
- 2 tsp fine sea salt
- Good pinch of cumin seeds
- freshly ground black pepper
- pinch of smoked paprika
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1. simply chop all ingredients (we use the magimix but you can chop by hand), I like it medium fine.
2. mix in a clean bowl, then pack in a clean 1 – litre jar, making sure to leave 2.5cm space at the top of the jar!
3. close the jar and allow to ferment at room temperature for at least 3 days. The warmer the room, the faster the fermentation will be. It is a good idea to put a dish underneath the jar, as the juices might start to escape as the carbon dioxide releases.. burb the jar to 
release pressure by opening it… slowly!
4. when it is ready, transfer to the fridge. It will keep for 6 months aparently… but I dont know that for sure as it barely lasts a week here!
COURGETTE FRITTERS – serves about 8 (courtesy of loving it vegan, we changed it to a gluten free version)
- 3 ½ cups Grated Courgettes (490g) measured/weighed before squeezing out excess water
- 1 tsp sea salt
- 1 cup gluten free flour (125g) – we use rice flour, but buckwheat, GF wheat also works
- ¼ cup Nutritional Yeast (any health shop stock this, also some supermarkets
- 1 ½ tsp Baking Powder
- 1 clove Garlic – minced
- about 2 Spring Onions – Chopped
- ¼ cup Vegan Butter (56g) Melted – we use flavourless coconut oil as the ingredients in vegan butter tend to be scary
- oil for frying (again we use flavourless coconut oil)
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- Grate the courgettes and then add it to a mixing bowl. Sprinkle over the salt and mix in. Then leave it for 10 minutes. The salt will help release the excess water from the courgettes. Then use your hands to squeeze and drain off excess water. Place the squeezed courgettes into a mixing bowl, discard the water
- Add in the flour, nutritional yeast, baking powder, minced garlic and chopped spring onions and mix together. It will be very crumbly.
- Add in the melted vegan butter (coconut oil) and mix into a thick batter.
- Preheat the oven to 100°C. Place some parchment paper over a grill rack on a baking tray. This is where you’ll place your fritters to keep them warm.
- Add 1 Tbsp of oil to a frying pan and let it get hot. Once hot, use an ice cream scoop/cookie scoop/large spoon to scoop out even sized amounts of batter into the frying pan. Use your spatula to press it down from the top and flatten. Depending on the size of your pan you can cook a few at a time.
- Let it cook for a few minutes and then flip over – around 3 minutes per side. When both sides are slightly browned, then transfer your cooked fritters to the baking tray in the warmed oven to stay warm. Repeat until all batter is used up
CASHEW NUT SOUR CREAM
This is our favourite vegan sour cream! So easy to make too.
For 8 servings, you will need:
- 1 cup Raw Cashews (150g) – soak cashews overnight in cold water, or at least 30min in hot water if you forget
- ⅓ cup Water (80ml)
- 1 Tbsp Lemon Juice (Freshly Squeezed)
- 1 Tbsp Apple Cider vinegar
- 1 Tsp Nutritional Yeast
- ½ tsp Sea Salt
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Add all ingredients to the blender and blend until very smooth.
- Store in a fridge
Top the fritters with cashew cream, and the fermented salsa.
Optional – Sprinkle with some chopped spring onions, and serve with some green leaves.
Enjoy enjoy enjoy!