- 100g/3½oz plain flour
- 1 tsp baking powder
- pinch smoked paprika
- salt and freshly ground black pepper
- 1 tbsp caster sugar
- 2 free-range eggs
- 75ml/2½fl oz milk
- 100g/3½oz courgettes, grated
- 75g/2½oz canned sweetcorn
- 6 spring onions, finely chopped
- 2 tbsp vegetable oil
- 200g/7oz large green olives, stones removed
- 2 lemons, juice and zest only
- 1 garlic clove, crushed
- 1 tbsp capers
- 1 tbsp chopped fresh parsley
- 50ml/2fl oz extra virgin olive oil
- salt and freshly ground black pepper
- 1 tbsp fresh peas (or frozen peas defrosted)
- For the fritters, mix the flour, baking powder, paprika, salt and freshly ground black pepper and sugar in a bowl.
- In a separate bowl, whisk the eggs and milk together.
- Gradually add the egg and milk mixture to the dry ingredients, whisking constantly, to form a smooth batter.
- Place the courgettes, sweetcorn and spring onions into a bowl and mix well.
- Add some of the batter to the vegetable mixture – just enough to bind the vegetables together.
- Heat the oil in a frying pan over a medium heat. Place a large spoonful of the fritter mixture into the pan and cook for 2-3 minutes on each side, or until golden-brown all over. Remove and drain on kitchen paper. Set aside in a warm place and repeat the process until all the fritter mixture is used up.
- For the salsa, crush the olives gently with a pestle and mortar (or blend with a food processor). Place the olives into a bowl with all of the other salsa ingredients and mix well.
- To serve, place two fritters on each plate and serve a dollop of salsa alongside.