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Get ready to enjoy these super tasty Courgette Fritters! With just a handful of ingredients, these gluten free and vegan courgette fritters bring a quick and tasty snack that is also healthy!
Recipe Difficulty – Very Easy
Table of Contents
Why this recipe works
Courgettes are one of the vegetables you can find all year round, particularly in the summer. If you have your own garden, you know you’ll likely have a glut of them come summer. These veggie fritters are the perfect way to use some of those up!
This simple recipe is easy to make and full of flavour. Add in the crunch of the crispy zucchini and you have a snack made in heaven! It will definitely make it on your list of easy courgette recipes to keep around.
This would be great dipped in my Vegan Sour Cream or Vegan Tzatziki. If you want to make a meal of courgette recipes, enjoy these veg fritters alongside my Banging Bhaji Burger. For some more delicious vegan courgette recipes, try my Creamy Courgette Salad.
Ingredients to make Courgette Fritters
- Courgette – is the star of this recipe! If you have an abundance of them do also try my Courgette Pasta.
- White Onion – add a great flavour to this courgette recipe.
- Garlic Cloves – bring a great umami taste.
- Fresh Parsley – add a bright colour and flavour.
- Gram Flour – is also known as chickpea flour.
- Paprika – adds a nice sweet and peppery taste.
- Salt – helps to accentuate all of the other flavours.
- Baking Powder – helps to lighten up these fritters
- Water – aids in binding everything together.
- Extra-Virgin Olive Oil or Neutral Oil – is used to fry these fritters up.
- Coconut Yoghurt – is great as a dipping sauce.
See recipe card for full information on ingredients and quantities.
Substitutions
- Courgette – These wouldn’t be courgette fritters without the courgette, but there are a lot of other vegetable choices you can fritter-ize. You could try potato, sweetcorn, pea, or even carrot fritters.
- White Onion – can be replaced with shallot, leek, scallion, or yellow onion.
- Seasonings and Herbs – There are so many different flavour combinations you can use in a zucchini fritter recipe. Dill, mint, tarragon, and oregano are great options. You could even add in cheeses or turn it into zucchini and sweet corn fritters.
- Gram Flour – Can be replaced with regular flour if you don’t have a gluten intolerance.
Variations
- Spicy – add a chopped jalapeno for a great kick!
- Deluxe – For a little more crunch, add in some breadcrumbs. You can also send these over the top by adding in your favourite cheese. Parmesan or Halloumi fritters would be great! You could also try feta fritters. Another option is to add some sweetcorn into the mix for a sweet addition. Zucchini and sweetcorn fritters would be hard to pass up!
- Kid friendly – Make sure your kids have something delicious to dip these in and you are golden! Try my Vegan Sour Cream or Vegan Tzatziki.
For another great recipe focusing on vegetables, try my Sheet Pan Mediterranean Vegetables.
How to make Courgette Fritters
Step 1: Firstly, grate the courgette and place it in a bowl with half of the salt to help draw out the liquid. Put to one side.
Step 2: Finely dice the onion, chop the parsley, and crush the garlic.
Step 3: Squeeze as much liquid out of the grated zucchini as possible.
Step 4: Combine the courgette with the onion, crushed garlic, parsley, gram flour, paprika, the remaining salt, and baking powder. Add the water and combine.
Step 5: Heat a large pan on medium heat and add the oil. Make sure you have enough to cover the entire pan and be ready to add extra if needed. Spoon the mixture into 8-10 balls and place a few in the hot pan. Flatten them down into zucchini pancakes until they are thin to ensure they cook all the way through. After a few minutes, flip them over and cook until they’re nice and brown. Repeat until all of the batter is used.
Step 6: Remove any excess oil from them on a piece of kitchen towel. Serve on a plate with coconut yoghurt for dipping.
Hint: I find wrapping the courgette in a tea towel to squeeze out the liquid after sitting in salt is the most effective way to get the liquid out.
Leftovers
Leftover courgette fritters will keep for up to 3 days in an airtight container in the fridge. They are best reheated on the stove with a little oil to crisp them back up.
Recipe FAQs
They are! It’s simply a matter of where you live. Courgette stems from a French word while zucchini comes from an Italian word.
Nope! The skin is edible and non-invasive. You’ll hardly notice it! Yet it is full of fibre, so definitely a good thing to keep around.
I don’t use any egg in my recipe, making it vegan. It still holds together splendidly! I also use gram flour in place of regular flour to make it gluten free. You would never know the difference while you enjoy these crispy fritters.
Most likely, your courgette fritters are soggy because you didn’t properly drain all of the water from the zucchini. Another tip is to make sure you cook them long enough to crisp them up and be sure to drain off the oil after cooking.
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Courgette Fritters
Ingredients
- 350 g courgette , (approx. 1 large)
- ½ white onion
- 2 garlic cloves
- 1 large handful fresh parsley
- 150 g gram flour
- 1½ tsp paprika
- ½ tsp salt
- 1 tsp baking powder
- 70 ml water
- 60 ml extra virgin olive oil , or neutral oil for frying
- Coconut yoghurt, to serve
Instructions
- Begin by grating the courgette and placing into a bowl with ½ of the salt. This will help to draw the liquid out. Put to one side.
- Finely dice the onion, chop the parsley and crush the garlic.
- Squeeze as much liquid out of the courgette as possible. I find wrapping it in a tea towel the most effective method to do this.
- Then combine the courgette with the onion, crushed garlic, parsley, gram flour, paprika, remaining salt and baking powder. Add the water and combine again.
- Heat a large pan on a medium heat and add the oil. There should be enough to cover the entire pan but add some extra should you need to. Spoon the mixture into 8-10 balls and place a few in the hot pan. Flatten them down until they’re thin to ensure they cook all the way through. After a few minutes flip them over and cook until they’re nice and brown. Repeat until all the batter is used.
- Remove any excess oil from them on a piece of kitchen towel. Then serve on a plate with coconut yoghurt for dipping.
Notes
Nutrition
I am making these tonight. Why squeeze water out of the courgette, and then add water later?
Hey Mike, great question! You can control the quantity of water going in but you can’t control the amount coming out so it works for a better fritter doing it this way round. Enjoy them tonight, do let me know what you think!
I made these yesterday and loved them! AND my son loved them too – “you must make them again, Mum” were his exact words! So definitely a winner all round, thank you James!
LOVE this 🙂 made my day!
Loved these – I added corn and served yoghurt and sriracha, with a fried egg on top. Delicious
Thanks so much Nikki 🙂