Vegan Courgette Fritters
These flavour-packed, gluten-free courgette fritters are crispy outside, tender inside, and loaded with carrots, herbs, and warm spices like cumin. Perfect as a snack, side, or light summer meal—especially with Bean Rice or a dollop of healthy sour cream. Great for beach days, picnics, or quick dinners!
Prep
15 mins
Cook
15 mins
Total
30 mins
Makes
8-12 patties
Ingredients:
- 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
Instructions step by step
Step 1 – Grate the courgettes (no need to peel) using the wide holes of a box grater. Place them in a colander, sprinkle with salt, toss, and let drain for 5–10 minutes, covered with a clean kitchen towel.
Step 2 – Grate the carrot and finely chop the shallot and garlic.
Step 3 – In a large bowl, mix the dry ingredients: chickpea flour, ground flaxseeds, turmeric, paprika, nutmeg, black salt, cumin, and black pepper.
Step 4 – Squeeze as much water as possible from the courgettes using your hands. Move them around in the towel and repeat 2–3 times.
Step 5 – Add the grated carrot, shallot, garlic, coriander, and squeezed courgettes to the dry ingredients.
Step 6 – Gently mix to combine without overmixing to prevent excess moisture.
Step 7 – Heat a non-stick frying pan over medium heat. Add a few drops of oil and check if it’s hot by adding a few drops of water—if it sizzles, it’s ready. Scoop 1/4 cup of batter into the pan.
Step 8 – Press down slightly with a spatula and cook for 4 minutes until the edges turn golden brown. Flip and cook for another 2–3 minutes. Repeat with the remaining batter, adding more oil if needed.
Step 9 – Transfer fritters to a paper towel-lined plate to absorb excess oil. Serve with Vegan Sour Cream and fresh coriander or pair with creamy Bean Rice for a satisfying meal.
About these Ingredients:
Courgettes: In season from June to October, courgettes are mild, versatile, and packed with water—great for hydration but not ideal for fritters! Be sure to squeeze out as much liquid as possible for a crispier batter. Don’t waste the juice—use it in sour cream or mix with lemon and ice for a refreshing drink.
Carrots: Optional, but I love the pop of colour and the boost of nutrients. Rich in beta-carotene (vitamin A), they support healthy skin, vision, and immunity. They also bring vitamin C, K, B6, fibre, and potassium—because why settle for less when you can add more goodness?
Ground Flaxseed: Packed with fibre, plant protein, and healthy fats, flaxseed supports digestion and overall wellness. Here, it works as an egg replacer to bind the fritters. Always use ground flaxseed for better nutrient absorption, as whole seeds may pass through undigested.
Black Salt (Kala Namak): This mineral-rich salt brings a tangy, earthy depth and a signature “eggy” flavour to dishes. If you don’t have any, regular salt works too—but you’ll miss that unique, savoury twist.
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.
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. Consuming turmeric may help alleviate inflammation and support overall health. It also gives a yellow golden colour to our Fritters.
Vegan Courgette Fritters
Equipment
- 1 grater
- 1 frying pan
Ingredients
- 2 Courgettes around 450-500 gr grated
- 1 Carrot grated
- 1 Shallot thinly cut
- 2 cloves Garlic minced or grated
- 1/4 cup fresh Coriander or Parsley
- 1/2 cup Chickpea Flour (a little bit more if needed)
- 1 Tbsp ground Flaxseeds
- 1/4 tsp Turmeric
- 1/4 tsp Paprika
- 1/4 tsp freshly grated Nutmeg
- 1/2 tsp Black Salt (Kala Namak)
- 1/2 tsp freshly cracked Black Pepper
- 1/2 tsp ground Cumin
Instructions
- 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.
- Grate the carrot and thinly cut the Shallot and garlic.
- In a large bowl bring together and mix the dry ingredients: Chickpea Flour, ground Flaxseeds, Turmeric, Paprika, Nutmeg, Black Salt, Cumin and Black Pepper.
- 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.
- To the dry ingredients add the chopped Garlic, Shallot, Coriander, Carrot and squeezed Courgettes.
- Combine to incorporate the dry and wet ingredients. Don’t overmix as this will cause the Courgettes to release more water.
- 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.
- 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.
- 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.
- dairy free |
- healthy |
- salad |
- vegan |
- chickpeas
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