Are fritters a breakfast, lunch, dinner or snack type of recipe? I reckon they can be all! Soon as I made one batch, I made another, so feel free to double the recipe…
You could eat these fritters with a salad, a tomato soup instead of bread or pack them in a patty for a scrumptious burger! And I bet kids would eat them with some creamy mash potato and homemade ketchup.
These light, healthy courgette fritters are easy to pull together as I didn’t feel like leaving the warm comfort of home today on this rainy Saturday Autumn afternoon.
Heat up your frying pan on a medium heat. Grab your courgette and a grater and simply grate away! Then collect it all in your frying pan. Fry for 5 minutes so the moister evaporates a bit. Remove the pan from the stove and put all that lovely courgette gratings in a large bowl, add salt, pepper and other spices of choice, leave to cool.
Once cooled, add the flower, nutritional yeast and flaxseed mixture to the courgette mixture.
Now fry your diced shallot/onion and minced garlic to crisp them up. Add to your courgette mixture and leave to cool.
- 1 medium courgette grated
- 1 shallot or half an onion
- 1 1/5 minced garlic glove
- 1 tablespoon flaxseed
- 3 tablespoon warm water
- 1 tablespoon nutritional yeast
- 1 1/5 tablespoon plain flower
- 2 tablespoons of chilli oil to fry
- Served with homemade vegan mayonnaise and a slice of lime.