I decided to make these little beauties after Anna and I had been out for food before and, because they were fried in the same oil as other things, they were unable to guarantee that they would be gluten free.

Because I don’t work in a commercial kitchen, it was pretty easy to make sure that ours were. And they were also pretty damn delicious. They were crispy on the outside and I cooked them just long enough to keep them crunchy on the inside too, with a little bit of softness so it wasn’t like just eating battered courgettes. Because that doesn’t sound like fun at all.

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