Place the grated courgettes in a sieve or strainer over a bowl. Sprinkle about 5 ml (1 tsp) salt over the courgettes to draw out the liquid. Leave for 10–15 minutes. Once that’s done, gently wring out as much of the remaining liquid as possible.
In a large bowl, combine the courgettes, spinach, cheese, herbs, eggs, spring onions and garlic. Stir until well mixed. Sprinkle in the almond flour and baking powder, a little at a time, until it’s all mixed in well and holding together nicely.
Heat the olive oil in a pan over medium heat. Once it’s heated, scoop in your batter (roughly 3 Tbsp per fritter).
After 30 seconds or so, push down gently on the fritter with the back of a spatula to flatten it out – but not too much!
Fry each fritter for about 3 minutes per side or until golden brown. Place the fritters onto a plate with some kitchen paper to absorb any excess oil. Serve warm.
This extract is courtesy of Jump on the Bant Wagon by Nick Charlie Key, published by Human & Rousseau. Available at good book shops for ±R265.