Spiced Courgette Fritters Recipes

SPICED COURGETTE FRITTERS

Spiced courgette fritters image

These easy-to-prepare veggie fritters are similar to Indian pakoras

Provided by Barney Desmazery

Categories Dinner, Lunch, Starter

Time 50m

Yield Makes 8-12 fritters

Number Of Ingredients 13

Ingredients

3 courgettes , finely sliced
1 large onion , halved and finely sliced
1 red chilli , halved, deseeded, finely sliced
1 tbsp garam masala
1 tsp turmeric
handful coriander leaves, picked and very roughly chopped
140g self-raising flour
½ tsp bicarbonate of soda
sunflower oil , for frying
2 tomatoes , chopped to smithereens
1 small red onion , finely chopped
1 green chilli , finely chopped (optional)
1 tsp ketchup

Steps:

Tip all the fritter ingredients into a bowl. Gradually work in about 200ml cold water until everything is bound in a thick, spoonable batter (you can do this an hour ahead, but the fritters should be cooked at the last minute).
Heat a decent layer of oil in a large frying pan, then fry large spoonfuls of the batter for 2 mins until golden. Flip them over, cook on the other side, then lift onto kitchen paper and keep warm while you cook another batch.
Make the salsa by mixing all the ingredients together. Serve the fritters with the salsa for spooning over.

Nutrition Facts : Calories 355 calories, Fat 21 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.59 milligram of sodium

SPICED PEA & COURGETTE FRITTERS WITH MINTY YOGURT DIP

Spiced pea & courgette fritters with minty yogurt dip image

These spiced pea and coriander fritters are easy to make ahead of time. Scatter with crunchy spring onions and serve with the cool minty yogurt dip

Provided by Gizzi Erskine

Categories Buffet

Time 50m

Yield makes 30

Number Of Ingredients 18

Ingredients

120ml Greek yogurt
½ garlic clove , crushed
1 tbsp good-quality extra virgin olive oil
3 tsp mint sauce (or 2 tbsp freshly chopped mint leaves)
100g gluten-free plain white flour
3 medium eggs
2 courgettes , grated and the moisture squeezed out
60g peas (thawed if frozen)
2 tbsp finely chopped mint leaves
2 spring onions , finely sliced
1 green chilli , deseeded and finely chopped
1 lemon , zested
1 ½ tsp ground coriander
1 ½ tsp ground cumin
¼ tsp baking powder
4 tbsp vegetable oil , for frying
100g feta , crumbled
3 spring onions , thinly sliced on a diagonal

Steps:

In a large bowl, mix together all the fritter ingredients, except the oil, until combined. For the yogurt dip, simply mix all the ingredients together in a small bowl with plenty of freshly ground black pepper and 1 tsp salt. The dip can be made in the morning and chilled.
When you're ready to cook the fritters, heat the oil over a high heat (you want to make sure the oil is really hot, so be brave!). Carefully drop 1 tbsp of batter into the pan - add only 4-5 tbsp at a time so you don't overcrowd the pan - and fry for about 2 mins each side until nicely crisp and golden. Remove from the pan and place on kitchen paper to absorb the excess oil. The fritters can be fried a couple of hours before serving, then reheated in the oven.
To reheat the fritters ready for serving, heat oven to 220C/200C fan/gas 7. Put the fritters on a baking tray and bake for 10 mins or until crispy and hot. Serve on a platter with the feta and spring onions scattered over, with the minty yogurt dip on the side.

Nutrition Facts : Calories 53 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Protein 2 grams protein, Sodium 0.3 milligram of sodium

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