Step 1
- Tip the flour, turmeric, cumin seeds, 1 of the eggs and lots of seasoning into a bowl
- Add 50ml of wather and whisk it in.
- Use a spiralizer to turn the courgette into long thin noodles
- Gently fold into the batter.
Step 2
- Spray a non-stick frying pan with oil and put over a medium-high heat.
- Divide the batter into 4 (snip any long courgette spirals)
- In batches, cook for 2-3 minutes on each side until golden and puffed, then flip and repeat.
- Keep warm in a low oven.
Step 3
- Heat a large pan of water to a gentle simmer.
- One by one, crack the remaining eggs into a cup or ramekin, then gently pour into the water. i
- Cook for 2 minutes until the whites have just set, then remove with a slotted spoon.
Step 4
- Divide the fritters onto 2 plates, top with a poached egg
- Serve alongside dressed rocket and hot sauce, if you like.