Pea flour fritters

We recently attended at series of talks and demonstrations at Bristol Food Connections, which is a brilliant, city wide collection of food oriented events which take place over 2 weeks.  It's all over for 2019, but be sure to check out next year's itinerary - there's bound to be something that appeals to you.
These simple, tasty fritters were firstly inspired by Jenny Chandler who was talking to Nick Saltmarsh, one of the founders of Hodmedods, who describe themselves as "Britain's pulse and grain pioneers".  Jenny's book, Pulse is a great read, has some fantastic recipes and is a terrific introduction to the world of cooking with pulses, if you have not ventured there before.
Second inspiration came from Genevieve Taylor and, in particular, her latest book Charred, which is all about vegetarian barbecue food.

These were cooked on our split chapa, along with some spiced, glazed  carrots; leeks; peppers stuffed with kidney beans and garlic; cherry tomatoes and Padron peppers.
Not only are they a beautiful pale green colour and extremely tasty, they are also gluten free for anyone suffering from gluten intolerance or coeliac disease.

150g green pea flour
1 tsp baking powder
2 eggs
1 tsp nigella seeds
Salt and pepper
100ml milk (dairy or non dairy alternative)
150g grated courgette 
300g tinned sweetcorn
Handful of chopped mint.

Grate the courgette coarsely and place in a colander over a bowl.  Sprinkle liberally with salt and leave to stand for 30 minutes.  Rinse thoroughly, drain and then squeeze out as much excess moisture as you can - use your hands, it's the most effective method.
If your courgettes are baby ones, straight from the garden you can skip this bit, as they are not quite as moisture laden as the ones you buy.

Tip the flour, baking powder, a good pinch of salt, plenty of black pepper and the nigella seeds into a large mixing bowl.
Add the eggs and milk and beat until you have a smooth batter.
Stir in the courgette, sweetcorn and mint.

You can either cook these on a griddle or chapa over the barbecue or an open fire.  In which case, drop single tablespoons of batter onto a medium hot griddle.  cook for 2 - 3 minutes, until the underside is golden and the top is beginning to set.  Flip them over and cook for another couple of minute s to brown the other side.
Alternatively put a tablespoon of oil and a small knob of butter in a large frying pan and heat over the hob, on a medium heat and then proceed as if you were cooking on the griddle. 
These are nice on their own, but liberal splodges of ketchup or sriracha wouldn't go amiss.

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www.netherton-foundry.co.uk