Spiced courgette fritters

Spiced courgette fritters

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(2 ratings)

Prep: 30 mins Cook: 20 mins

Easy

Makes 8-12 fritters
These easy-to-prepare veggie fritters are similar to Indian pakoras

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal355
  • fat21g
  • saturates3g
  • carbs38g
  • sugars8g
  • fibre3g
  • protein7g
  • salt0.59g
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Ingredients

For the fritters

  • 3 courgettes, finely sliced

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 1 large onion, halved and finely sliced

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 red chilli, halved, deseeded, finely sliced
  • 1 tbsp garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • 1 tsp turmeric
  • handful coriander leaves, picked and very roughly chopped
  • 140g self-raising flour
  • ½ tsp bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • sunflower oil, for frying

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

For the tomato salsa

  • 2 tomatoes, chopped to smithereens

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 small red onion, finely chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 green chilli, finely chopped (optional)
  • 1 tsp ketchup

Method

  1. 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).

  2. 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.

  3. Make the salsa by mixing all the ingredients together. Serve the fritters with the salsa for spooning over.

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Comments, questions and tips

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Comments (6)

nesswah's picture
5

Loved this recipe! I grated the courgette as suggested by another commenter. I found I only needed one large courgette and two small onions to make enough for nine pakoras. I only used 100ml of water too. I made it early and then left it in the fridge while I made the main course (rajisthani curry from the three sisters cookbook - amazing recipe!)

redandsmiley's picture

I made them tonight with spelt flour, added a little water at a time and cooked straight away, I didnt let the courgettes sit around, made sure they were spread thin so they cooked well. Might help that the courgettes were picked this afternoon from our allotment!

mickyjohnson's picture

when I make courgette fritters I grate the courgette and then wrap in a clean tea towel and squeeze out the excess water. this makes the fritters much crisper.

middle_pin2's picture

I cooked the "quick stir fried courgettes" and they were lovely. I might omit the chilli seeds next time though as by homegrown chilli's were a little hot!

sarahandhannah's picture

We loved them but I agree about the water - having already tried the Courgette Fritter recipe I grated the courgettes & left out the water.

emmaorman's picture
1

Salsa was lovely but the fritters did not work at all, the batter didn't stick to them, they weren't crispy because of the amount of water in the courgette. Wouldn't bother with this again.

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