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Courgette and Broccoli Fritters

  • Simple
  • 0:20 m
  • 14 ingredients

Need a veggie dish that packs a punch? These broccoli and courgette fritters are just what you need—zesty, vibrant, and the perfect way to use up leftover veggies. We’ve got a medley of broccoli and courgette with a hint of garlic, a tangy kick from capers, and a touch of heat from chilli flakes. Fry them to golden perfection, and you've got a plateful of crispy, veggie-packed goodness. 

Serves: 3

Ingredients

For the Fritters

  • 200g courgettes
  • 350g broccoli
  • 2 spring onions
  • 1 clove of garlic
  • 1 tbsp capers
  • 1 lemon
  • ½ tsp chilli flakes
  • 60g chickpea flour
  • 50g plain flour
  • 125ml water
  • 2 tbsp vegetable oil for frying

For the Dill Yoghurt

  • 100g plant-based yoghurt
  • 10g dill
  • 1 tsp sumac
  • lemon juice

Before you start

Box Grater | Food Processor | Frying Pan

Step 1

Prep the veg

  • Use a box grater to coarsely grate the courgette
  • Place in a colander with a pinch of salt and leave to drain, squeezing out as much water as you can
  • Finely chop the broccoli with the stalks or use a food processor to break down
  • Finely chop the spring onion
  • Peel and mince the garlic
  • Finely chop the capers
  • Zest the lemon
  • Place everything in a large bowl

Ingredients

  • 200g courgettes
  • 350g broccoli
  • 2 spring onions
  • 1 clove of garlic
  • 1 tbsp capers
  • 1 lemon

Step 2

Mix the fritters

  • In a small bowl mix together the chickpea flour, plain flour and water to make a smooth batter
  • Add to the veg with the chilli flakes and a big pinch of salt and pepper and mix everything together to combine

Ingredients

  • ½ tsp chilli flakes
  • 60g chickpea flour
  • 50g plain flour
  • 125ml water

Step 3

Cook the fritters

  • Heat a large pan over a medium heat with the vegetable oil
  • Spoon 2 tbsp of the fritter mix into the pan and use a spatula to press down into a patty shape
  • Repeat with more batter without overcrowding the pan
  • Cook until golden and crispy, about 2 minutes, then flip over and cook the other side
  • Transfer to a plate lined with kitchen paper and repeat with the remaining mix

Ingredients

  • 2 tbsp vegetable oil for frying

Step 4

Make the yoghurt

  • Pick and finely chop the dill fronds
  • Place in a bowl with the yoghurt, sumac, juice of the lemon and mix to combine
  • Serve alongside the fritters

Ingredients

  • 100g plant-based yoghurt
  • 10g dill
  • 1 tsp sumac
  • lemon juice