Spiced courgette fritters

Life is returning to normal in the Bite-Sized household. My parents are now back in Australia, we are all back at work and nursery, and Christmas feels a long time ago (and Spring a long time ahead).

In the middle of winter, it can be nice to eat summery foods as well as relishing warm stews, soups and porridge. These fritters offer a summer feel whilst still being hot and comforting. The only downside is that they are best eaten straight after cooking, as they go a bit soggy if stored over multiple days.

I adapted these from a Tesco supermarket recipe for Moroccan courgette fritters, although didn't make the tomato relish included in the Tesco version. I used plain flour and besan (chickpea) flour instead of all plain, left out mint because I didn't have any, and added tomato paste, paprika and turmeric. I am not sure that my version is very Moroccan so I use the more generic 'spiced' to title this post instead!

Spiced courgette fritters

Offering a taste of summer whatever the time of year, these fritters would work for breakfast, lunch or a savoury snack - serve with salad or sides as desired

Makes 12 small fritters

Vegan

Author: Adapted from Tesco Moroccan courgette fritters

Print recipe

Ingredients

40g (approximately 1/3 c) plain flour

40g (approximately 1/3 c) besan / chickpea flour

1 tsp baking powder

2 tsp ground cumin

2 tsp ground coriander

2 tsp ground paprika

1 tsp ground turmeric

Pinch salt

2 small courgettes, grated

2 tbsp tomato paste

150ml (approximately 2/3 c) water

1 shallot, finely chopped

Oil, if needed, for cooking

Method

Combine the flours, baking powder, spices and salt in a mixing bowl. Squeeze the grated courgette in a tea towel to remove excess water, then add to the flour along with the tomato paste, water and shallot. Stir to combine.

Heat a non-stick pan over medium-high heat. Spray with oil if needed. Scoop dessertspoons of mixture into the pan and flatten slightly (you should be able to cook four at a time). Cook for 2 minutes on each side, until golden.

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