Courgette fritters

Serves: Makes 8-10 - Time:

Courgette fritters
Courgette fritters Courgette fritters

The gram flour in these fritters gives them an almost pakora-like flavour. In fact, if you wanted to up the spices –and maybe add a pinch of chilli for some heat- you could serve them as an accompaniment to a curry. I like them on their own, with a spoonful of crème fraiche and nugget of tomato chilli jam (see Larder section for the recipe). Or you could crumble over some feta or blue cheese.



  • 600g courgettes, topped and tailed
  • 5 spring onion, trimmed and finely chopped
  • 2 tablespoons finely chopped mint leaves
  • 1 tablespoon finely chopped dill
  • Grated zest of 1 lemon
  • 2 medium eggs
  • 70g gram (chickpea or besan) flour
  • 20g rice flour
  • ½ teaspoon baking powder
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • Vegetable oil for frying
Courgette fritters


  1. Coarsely grated the courgettes and place in a sieve. Mix in 1 teaspoon Maldon salt and leave for 1 hour. Squeeze out as much liquid as possible and pat the courgettes dry. Tip into a mixing bowl and stir in the spring onions, herbs, lemon and eggs.
  2. In a separate bowl mix the chickpea flour, rice flour, baking powder and spices together. Mix into the courgettes and season well with salt and ground black pepper.
  3. Heat about 1mm oil in a large frying pan and carefully drop spoonfuls of the courgette mixture into the hot oil. Fry for about 1 ½ -2 minutes until golden brown then turn over and fry for a further 1-2 minutes. Transfer the fritters to a baking tray and keep warm in a low oven while you finish frying the remaining batter. 
Courgette fritters