Vegan Courgette Fritters
These gluten-free courgette fritters are packed with flavour, combining grated courgettes, carrots, herbs, and warm spices like cumin for a deliciously savoury bite. Crispy on the outside and tender inside, they’re perfect as an appetizer, side dish, or even a main with Bean Rice.Enjoy them at the beach, picnics, or as a light summer meal with a dollop of healthy Sour Cream. Versatile, tasty, and so easy to make!
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.