This is what happens when Romanians use their imaginations and ingredients that are seasonal, which grow in their gardens. Courgettes produce prolific crops and cooks may find themselves at a loss as to what to do with them. These fritters are soft, almost like a thick pancake, while the much-needed texture comes from the caster sugar sprinkled on top.

Serves: 4  
Takes: 20 mins  

INGREDIENTS
300g courgette, grated  
2½ tsp caster sugar, plus at least 4 tsp, to serve  
2 medium eggs 
80g plain flour 
1 lemon, zested 
150ml sunflower oil, for frying 

METHOD

1. In a bowl, combine the grated courgettes with the caster sugar and leave to macerate for 10 mins. Squeeze as much water as possible out of the courgettes, then place them in a bowl and mix with the eggs, flour, lemon zest and a pinch of salt.  
2. Heat the oil in a medium frying pan over medium–high heat, adjusting the heat as you go to keep the temperature of the oil constant. Place spoonfuls of the batter in the oil and flatten them slightly. Cook for a few minutes on each side to get a rich golden colour. Remove with a slotted spoon to drain on kitchen paper.  
3. Sprinkle the hot fritters with the caster sugar and serve immediately.