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–+ servings
vegan courgette fritters with coconut yoghurt.
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5 from 4 votes

Courgette Fritters

Crispy and delicious courgette fritters - perfect for a light and satisfying snack or as a tasty side dish!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Side Dish, Snack
Cuisine: British
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 fritters
Author: James Wythe

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.

Video

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: Store in an airtight container in the fridge for 2-3 days. Reheat in a pan with some oil to crisp it back up.
To Freeze: Freeze in an airtight container with fritters separated by parchment paper. Defrost in the fridge and then reheat in some oil in a pan.
Tip 1: Often, the bigger the courgette gets, the more watery it is. Use medium-sized zucchinis for the best results.
Tip 2: For a slightly healthier option, you could bake these in the oven. You could make the patties slightly bigger.
Tip 3: Make sure to squeeze as much water as possible out of the courgettes to allow for the crispiest fritters.

Nutrition

Calories: 204kcal | Carbohydrates: 19g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Fiber: 4g | Sugar: 5g