These spicy courgette fritters are super quick and super tasty. They’re super versatile and go with basically anything. I love eating mine in soft flour tortilla wraps with generous portions of hummus. However, these fritters work equally as well in buns, with rice, with noodles, on soup, as a hat… well maybe not that, but they are truly delicious.
Making these fritters is incredibly easy and takes no time at all. Just wack all the ingredients in a large mixing bowl and combine. Once fried the patties are lovely and crisp on the outside with a wonderful chewy interior. I much prefer these to your everyday bean patty, there’s something a bit more interesting about them. Give them a whirl you won’t be disappointed.
When To Eat
Courgette, or zucchini, as our friends across the pond like to call them are in season throughout the summer months and early autumn. I’d recommend eating this dish from July until late October. Outside these months you can switch out the courgette for other seasonal veggies. I can recommend both carrots and winter squash as great replacements.
Spicy Courgette Fritters
This meal is around 98% less polluting than the average UK meal.
Eating this recipe will save around 2.88 KG CO2e per person.
That’s equivalent to the emissions produced driving 23.79 KM in a modern car.How do I calculate this?
- 2 Medium Courgettes
- 1 Teaspoon Sea Salt
- 65 g Plain Flour
- 65 g Gram Flour
- 3 Tablespoons Nutritional Yeast
- 1 Teaspoon Baking Powder
- 2 Cloves Garlic (pressed into a paste)
- 2 Large Spring Onions (finely sliced)
- 1 Tablespoon Harissa (preferably rose harissa)
- 1 Teaspoon Cumin Powder
- 3 Tablespoons Olive Oil
- Roughly grate the 2 courgettes into a large mixing bowl and toss with the 1 teaspoon of sea salt. Allow the courgette to sit for 5 minutes before squeezing out all of the excess moisture. Return the squeezed courgette back to the mixing bowl.
- Tip in the 65g plain flour, 65g gram flour, 1 teaspoon cumin powder, 1 tablespoon harissa paste, 2 pressed garlic cloves, 1 teaspoon baking powder, 2 sliced spring onions and 3 tablespoons of nutritional yeast. Combine well until the spices and flour are evenly incorporated with the courgette. You should end up with a sticky, but mouldable dough.
- Divide the dough mixture into 4 – 6 portions depending on how large or small you want your fritters to be. Take each portion and work in the palm of your hands into a flat patty – around 1/2 inch thick. Place onto a lightly floured surface.
- Heat the 3 tablespoons of olive oil in a large frying pan over a medium to high heat. Place a few fritters into the pan and fry for 2-3 minutes. Then flip the fritters and gently press with a spatula to ensure they are nice and flat. Fry for a further 2-3 minutes or until the fritters begin to take a little colour.
- Repeat this process until all your fritters are cooked. You may need to top up the olive oil in between batched. For best results serve the fritters immediately. They work well in wraps, buns, with rice, noodles, basically anything. Go wild!