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Moroccan courgette fritters recipe

Moroccan courgette fritters recipe

13 ratings

These fritters are flavoured with cumin and coriander and served with a chilli-tomato relish. You could also serve them with a mixed salad and couscous to make a more substantial meal. See method

  • Serves 4 (makes 12 fritters)
  • 20 mins preparation (plus 10 mins standing) and 15 mins cooking
  • 191 calories / serving
  • Healthy
  • Vegan
  • Vegetarian

Ingredients

  • 75g plain flour
  • 1 tsp baking powder
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp dried mint
  • 1/2 tsp salt
  • 2 courgettes, coarsely grated
  • 4 spring onions, finely chopped
  • olive oil, for frying

For the chilli-tomato relish

  • 4 tomatoes, seeded and diced
  • 1 large handful chopped coriander leaves
  • 1 medium-sized red chilli, seeded and diced
  • juice of 1 lime
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

    800kj
    191kcal     10%

  • Fat

    12g 18%

  • Saturates

    2g 9%

  • Sugars

    4g 4%

  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 18.7g Protein 4.3g Fibre 3.3g

Method

  1. Mix together the flour, baking powder, spices, mint and salt in a large mixing bowl.
  2. Squeeze the courgettes in a clean tea towel to remove any excess water. Add the courgettes to the flour mixture with the spring onions and season with pepper. Add 150ml (1/4 pint) water and stir well until combined. Leave to stand for 10 minutes.
  3. Mix together all the ingredients for the relish in a bowl. Season and set aside.
  4. Pour in enough oil to coat the bottom of a large, nonstick frying pan and place over a medium heat. Use 50ml (2fl oz) spoons to measure the courgette mixture into the pan – you should be able to cook 4 fritters at a time – flatten the tops slightly with a spatula and cook for 2 minutes on each side until golden and set.
  5. Drain on kitchen paper and keep warm while you cook two more batches, adding more oil when necessary. Serve 3 fritters per person with the chilli-tomato relish by the side.

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