Courgette and gram flour fritters with coconut yogurt
Crisp-edged courgette fritters held together with gram flour, with a cool lemon and mint yogurt on the side. Good as a main with a salad or as something to share.
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: baking powder.
Method
- Coarsely grate the courgettes into a bowl, toss with a good pinch of salt and leave for 10 minutes.
- Squeeze the courgette hard in a clean tea towel to remove as much water as you can. Thinly slice the spring onions and chop the mint leaves.
- Mix the gram flour, baking powder and cumin in a bowl. Stir in the courgette, spring onions, half the mint and about 80 ml of water, to make a thick batter that drops off a spoon.
- Warm 1 tbsp of the olive oil in a large non-stick frying pan over a medium heat. Drop in 4 heaped spoonfuls of batter and flatten them slightly.
- Fry for 3 to 4 minutes a side, until golden and cooked through. Keep warm and repeat with the remaining oil and batter to make 8 fritters.
- Stir the coconut yogurt with the juice of half the lemon, the rest of the mint and a pinch of salt.
- Serve the fritters hot with the yogurt and the remaining lemon in wedges.
Tip Squeeze out more water than seems sensible; wet courgette makes fritters that fall apart in the pan.
Per portion
| Energy | 423 kcal |
| Protein | 15 g |
| Carbohydrate | 32 g |
| of which sugars | 7 g |
| Fat | 24 g |
| of which saturates | 8 g |
| Fibre | 8 g |
| Salt | 0.35 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- courgette2
- gram flour100 g
- baking powder½ tsp
- cumin1 tsp
- spring onion2
- mint½ bunch
- olive oil2 tbsp
- coconut yogurt100 g
- lemon1
