Courgette Fritters


Courgettes are one of my favorite vegetables and I am always trying to find new ways to eat them. This recipe is so tasty, especially with a dollop of sour cream on the side.  These are an easy vegetarian and gluten free meal.  If you do enjoy spicy food I would recommend adding more chill for an extra bite of flavour.  I made these for dinner but they would be a great lunch idea served with a salad or can even  be eaten at breakfast time served with a poached egg.

* Vegetarian * Gluten Free


3 large zucchini (700 grams)

1 large free range egg

1/2 cup gluten free flour

1/4 cup of fresh parsley, chopped

1/4 cup of fresh coriander, chopped

2 cloves of garlic, crushed

1/2 teaspoon of salt

1/4 teaspoon of Pepper

2 shallots, diced

1 fresh medium sized chilli (optional)

Olive Oil

Juice of 1 lemon

Topping (optional)

Cashew Cream, Sour Cream, Yoghurt


  1. Chop the ends off the zucchini and then grate. Place the grated courgette onto a clean tea towel and squeeze the excess water out. You want to try and get as much water out as possible so the fritters stick together when cooking.
  2. Place the parsley, coriander, garlic, shallots and chilli in a bowl with the zucchini mix together. Add the flour, oil, egg, salt and pepper. Mix all ingredients together, if the mixture is quite wet add a little bit more flour. If it is too dry, add another tablespoon of oil.
  3. Heat a fry pan onto a medium heat and add 1 tablespoon of oil.
  4. Separate the mixture into 8-10 balls. Place the mixture onto the frypan fitting as many balls in as possible. Let them cook for around 1.5 minutes on each side or until golden.
  5. Once the fritters have cooled down, serve with a dollop of cashew cream, yoghurt, sour cream and a squeeze of lemon juice.