Courgette and Broccoli Fritters

Courgette and Broccoli Fritters

These fritters are one of those recipes we keep coming back to on a weeknight when we want something a bit more exciting than a stir fry but still quick and easy. Crispy on the outside, tender in the middle, packed with courgette and broccoli and lifted with lemon zest and capers, they're so much more flavourful than they sound. We love how something this simple can feel genuinely satisfying and a little bit special. Ready in 20 minutes and you probably already have most of this stuff in the fridge. Make them tonight, seriously.

Cook: 20 min
Serves 3

Before You Start

  • Box grater
  • Colander
  • Food processor
  • Large bowl
  • Small bowl
  • Large frying pan
  • Spatula

Ingredients

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

Method

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
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
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
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

Tips & Variations

  • Squeeze hard: When you're wringing out the courgette, really go for it. Use a clean tea towel and twist it as tight as you can. The drier the courgette, the crispier your fritters.
  • Fry in batches: Don't crowd the pan. We always make the mistake of trying to fit them all in at once and then they steam instead of fry. Give each fritter space and they'll get that gorgeous golden crust.
  • Serve with something saucy: We love these with a big dollop of vegan yoghurt mixed with garlic and herbs, or just a good squeeze of lemon. They're great on their own but even better with a dip alongside.

Why This Works

The trick is getting as much water out of the courgette as you possibly can before mixing everything together. We know it feels fiddly but skip this step and you'll end up with soggy fritters that fall apart in the pan, and nobody wants that. The capers and lemon zest are the secret weapons here, they give the whole thing a brightness that makes every bite feel way more exciting than you'd expect from veg fritters.