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Moroccan courgette fritters recipe

10 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

Mix together the flour, baking powder, spices, mint and salt in a large mixing bowl.
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.
Mix together all the ingredients for the relish in a bowl. Season and set aside.
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.
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.

See more Vegan recipes