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Moroccan courgette fritters recipe
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15 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
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
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Energy
800kj
191kcal
10%
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Fat
12g
18%
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Saturates
2g
9%
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Sugars
4g
4%
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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.
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