Courgette & Herb Fritters
These are a go-to recipe on busy days. The mint, parsley, spring onions and garlic give the courgettes lots of flavour, and the gram (chickpea) flour adds great plant protein too.
- Prep time
- 6 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 14 oz courgettes
- 2.5 oz gram flour
- 1.5 teaspoons baking powder
- 1 tablespoon nutritional yeast
- 2 spring onions
- 1 clove clove garlic
- small handful of flat-leaf parsley
- 1 bunch of mint
- 1 tablespoon sunflower/coconut oil
- 1 pinch of sea salt
Instructions
- 1
Sprinkle a little salt over the courgettes, place in a colander and set aside to drain for 15 minutes.
- 2
Sift the flour and baking powder into a large mixing bowl. Add the nutritional yeast, spring onions, garlic, parsley, and mint.
- 3
Squeeze as much liquid as possible out of the courgettes and add them to the bowl. Season to taste and stir the mixture to combine, ensuring that no dry patches of flour remain.
- 4
Heat a little of the oil in a large, non-stick frying pan. Add tablespoons of the mixture and flatten into 1cm / ½″ thick patties, spacing them a little apart. Cook for 4 to 5 minutes on each side, until crisp and golden. Keep warm under a dish cloth and repeat with the remaining mixture.
- 5
Courgettes hold a lot of water so it’s important to really squeeze out as much liquid as you can before adding them to the fritter mixture. Letting them sit with the salt at the start really helps get that extra liquid out too, so don’t skip that step.