Vegan Courgette Fritters

These gluten free Courgette fritters have a delightfully savoury flavour. The combination of grated courgettes, carrots, herbs, and spices creates a delicious and aromatic taste experience. The ground cumin and spices give it a warm, slightly nutty flavour and complexity. These fritters make a delightful and flavoursome appetizer, which is super versatile as a side dish or even a main course with a Bean Rice. They’re perfect to take to the beach or picnics either on they’re own or with a healthy Sour Cream. It’s the ultimate summer snack or meal.


  • 2 Courgettes around 450-500 gr grated

  • 1 Carrot grated

  • 1 Shallot thinly cut

  • 2 cloves of Garlic minced or grated

  • 1/4 cup of fresh Coriander or Parsley

  • 1/2 cup of Chickpea Flour (a little bit more if needed)

  • 1 Tbsp of ground Flaxseeds

  • 1/4 tsp of Turmeric

  • 1/4 tsp of Paprika

  • 1/4 tsp of freshly grated Nutmeg

  • 1/2 tsp of Black Salt (Kala Namak)

  • 1/2 tsp of freshly cracked Black Pepper

  • 1/2 tsp of ground Cumin


Step 1 – Wash and grate the Courgettes using the wide holes of a box grater. No need to peal. Add the grated courgettes to a colander and sprinkle with a pinch of salt then toss to combine. Cover with a clean kitchen towel and let it drain for 5-10 mins
Step 2 – Grate the carrot and thinly cut the Shallot and garlic.
Step 3 – In a large bowl bring together and mix the dry ingredients: Chickpea Flour, ground Flaxseeds, Turmeric, Paprika, Nutmeg, Black Salt, Cumin and Black Pepper.
Step 4 – With your hands squeeze out as much water as possible from the grated courgettes. Open the kitchen towel and move the courgettes around and squeeze again. Repeat 2-3 times.
Step 5 – To the dry ingredients add the chopped Garlic, Shallot, Coriander, Carrot and squeezed Courgettes.
Step 6 – Combine to incorporate the dry and wet ingredients. Don’t overmix as this will cause the Courgettes to release more water.
Step 7 – Add a few drops of cooking oil to a medium hot non-stick frying pan. Make sure it’s hot before adding the oil and fritters by adding a few drops of water. If it sizzles it’s ready. Using 1/4 cup measure, transfer the batter into the hot frying pan.
Step 8 – While pressing down with a spatula half way, cook for 4 mins or until the edges turn golden brown. Turn the patties and cook for another 2-3 mins. Repeat with the remaining courgette mixture, adding a few more drops of oil if needed.

Step 9 – Transfer the patties to a plate covered with a paper towel to absorb the little oil we used. Serve as a snack with Vegan Sour Cream and roughly chopped Coriander or with a creamy Bean Rice for a complete meal.

About the Ingredients

Courgettes: Courgettes are in season June-October and they are incredibly versatile in the kitchen. They can be enjoyed raw in salads, spiralized into noodles, sautéed, grilled, roasted, or used as an ingredient in various recipes. Their mild flavour and tender texture make them suitable for both savoury and sweet dishes. Courgettes have a high water content, which helps keep you hydrated and contributes to overall hydration levels in the body. For our fritters we need to squeeze out that water as must as possible to achieve a balanced batter that’s crispy. You can use the water in our Sour Cream or mix it with ice, lemon and water for a refreshing juice.

Carrots: The carrot is optional but I love the orange colour and it’s packed with essential vitamins and minerals. They are particularly high in vitamin A in the form of beta-carotene, which is important for maintaining good vision, promoting healthy skin, and supporting immune function. Carrots also contain vitamins C, K, and B6, as well as potassium and fibre. Why less when we can have more.

Coriander: You can easily substitute with Parsley, Dill, Mint or any fresh herb you have at home. It will change the flavour slightly but they will still be delicious. Fresh herbs add depth, aroma, and vibrancy and are a healthier alternative to salt, sugar, and artificial flavourings.


Ground Flaxseeds: Flaxseeds are packed with essential nutrients. They are an excellent source of dietary fibre, both soluble and insoluble, which promotes digestive health and regular bowel movements. Flaxseeds are also a good source of plant-based protein, healthy fats fatty acids and minerals. They also act as an egg substitute in this recipe, helping to bring all the ingredients together. It’s important to note that flaxseeds are best consumed in ground form for their nutrient absorption. Whole flaxseeds may pass through the digestive system undigested.

Turmeric: Curcumin, the main active component of turmeric, has powerful anti-inflammatory properties. It helps to reduce inflammation in the body by blocking certain inflammation signalling molecules. Chronic inflammation is believed to play a role in the development of various diseases, including heart disease, cancer, and arthritis. Consuming turmeric may help alleviate inflammation and support overall health. It also gives a yellow golden colour to our Fritters.

Roasted Sunflower seeds: I add them to the oven with the Courgettes and let them roast for 4-5 mins but be vigilante as they can burn very easily. They add crunch and a lovely nutty flavour. Sunflower seeds are excellent sources of several nutrients including vitamin E, selenium and beneficial plant compounds that can help prevent chronic diseases. They are also one of the less expensive seeds you can find.

Black Salt (Kala Namak): If you don’t have Black Salt just omit it or substitute with regular Salt. Black salt carries tangy and earthy undertones that add depth and complexity to dishes, enhancing their overall taste and giving them a unique and somewhat “eggy” flavour.