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Spiced courgette fritters (v, lf)

Offering a taste of summer whatever the time of year, these fritters would work for breakfast, lunch or a savoury snack - serve with salad or sides as desired.
Makes 12 small fritters.
Vegan and low in fat.

Author: Adapted from Tesco Moroccan courgette fritters.

Original post (with pictures) here.

40g (approximately 1/3 c) plain flour
40g (approximately 1/3 c) besan / chickpea flour
1 tsp baking powder
2 tsp ground cumin
2 tsp ground coriander
2 tsp ground paprika
1 tsp ground turmeric
Pinch salt
2 small courgettes, grated
2 tbsp tomato paste
150ml (approximately 2/3 c) water
1 shallot, finely chopped
Oil, if needed, for cooking

1. Combine the flours, baking powder, spices and salt in a mixing bowl. Squeeze the grated courgette in a tea towel to remove excess water, then add to the flour along with the tomato paste, water and shallot. Stir to combine.
2. Heat a non-stick pan over medium-high heat. Spray with oil if needed. Scoop dessertspoons of mixture into the pan and flatten slightly (you should be able to cook four at a time). Cook for 2 minutes on each side, until golden.