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Welcome to our new website! To provide a stable and secure experience we are turning on services and departments gradually. Some pages will be unavailable or the content incorrect. This site is currently best viewed on desktop. Please bear with us and continue to check back regularly. If you require immediate assistance please call us on 020 8614 7800 or email info@ion.ac.uk.

Easy courgette fritters

Easy courgette fritters
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Easy courgette fritters
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FOOD TYPE
SIDE
TAGS
COURGETTEFRITTERS
RECIPE CREATOR
Unknown Creator
AUTHOR
Unknown Author
PUBLISHED
4 August 2021
SHARE
SUITABLE FOR
CONTAINS ALLERGENS
USES
NOT SPECIFIED
SERVES
Not specified
PREP TIME
0 Min
COOK TIME
0 Min

Recipes


Whether you’ve got a glut of homegrown courgettes or are simply trying to eat more seasonally, try these easy courgette fritters; perfect for breakfast, lunch and dinner.


Ingredients:

  • 120g grated courgette
  • 50g frozen broad beans, defrosted
  • 1 large egg
  • 3 tbsp gram flour
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • Small handful fresh coriander, chopped
  • ½ green chilli, chopped
  • ½ tsp sea salt
  • Ground black pepper
  • Coconut oil for frying

For the dip:

  • One small tub of yoghurt
  • Sea salt and black pepper
  • A pinch of chilli powder (optional)

Method:

  1. Season the grated courgette with salt and set aside. The salt will help to draw out the water.
  2. Place the broad beans in a sieve so that any excess water drains off. Whisk together the remaining ingredients, except the coconut oil, and set aside.
  3. Using a clean tea towel or a few layers of kitchen towel, squeeze the liquid out of the grated courgette. Then add the courgette and broad beans to the batter and mix without mashing the broad beans.
  4. Heat the oil in a frying pan over a medium-high heat. You don’t want lots of oil, just enough to stop the fritters from sticking. Using a dessert spoon, spoon the mix into the pan, gently flatten and fry for a couple of minutes before turning each fritter to cook on the other side. Avoid crowding the pan. Each batch can be placed on a baking tray and put in a warm oven until the whole mix has been used.
  5. Mix the dip ingredients together and serve the fritters warm, with the cold dip.

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