Eating In

Grate 500g courgettes coarsely over a clean tea towel and squeeze as much water out of them as you can. Make a thick batter with 150g of gram (chickpea) flour and 100ml water. Add the courgettes, 150g ricotta, two heaped tablespoons of grated parmesan and chopped parsley and/or other herbs, plus salt and pepper. The batter should be soft but able to hold its shape.
Fry in about 2 inches of hot oil until pale brown and crisp. Serve with a squeeze of lemon juice.