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