Courgette and mint fritters
Small, golden courgette fritters with plenty of mint, and a cool lemony yogurt to dip them in. Easy to double for friends.
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: baking powder.
Method
- Set the oven to 100°C (80°C fan). Coarsely grate the courgettes into a colander, toss with 1/2 tsp of salt and leave for 10 minutes. In the meantime, chop the mint leaves and finely slice the spring onions.
- Squeeze the courgette hard in a clean tea towel to wring out as much water as you can, then put it in a bowl.
- Add the gram flour, baking powder, spring onions, two thirds of the mint, black pepper and 70 ml of cold water. Stir to a thick, spoonable batter.
- Stir the coconut yogurt with the rest of the mint, the juice of the lemon half and a pinch of salt in a small bowl.
- Warm 1 tbsp of the olive oil in a large frying pan over a medium heat. Drop in heaped tablespoons of batter, flatten slightly and fry for 3 minutes on each side, until golden. Keep them warm on a tray in the oven.
- Cook in 3 batches, using another 1 tbsp of oil each time. Serve hot with the yogurt.
Tip Gram flour batter thickens as it stands, so add a spoonful of water if the last batch looks stiff.
Per portion
| Energy | 443 kcal |
| Protein | 13 g |
| Carbohydrate | 27 g |
| of which sugars | 6 g |
| Fat | 30 g |
| of which saturates | 9 g |
| Fibre | 7 g |
| Salt | 0.63 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 flour80 g
- baking powder1 tsp
- mint½ bunch
- spring onion2
- olive oil3 tbsp
- coconut yogurt100 g
- lemon½
