Moroccan courgette fritters recipe
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
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
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Shop ingredientsEach serving contains
- Energy
- 800kJ 191.0kcal
- Fat
- 12g
- Saturates
- 2g
- Salt
- 0.8g
- Sugars
- 4g
of the Reference intake
Carbohydrate 18.7gProtein 4.3gFibre 3.3g
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- Mix together the flour, baking powder, spices,mintand 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 thespring onionsand 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 thechilli-tomato relish by the side.
- See more Vegan recipes
