Summer is finally here and so it’s one of my favourite summer veggies, courgette! I seriously like them in any way, shape or form but this super simple fritter recipe might as well be my new favourite way of eating them! For this recipe I have used Tropical Sun Yum flour which is a great gluten free flour alternative as well as an excellent source of soluble fibre and complex carbohydrates.
These fritters make a great starter especially if served with the coconut yogurt sauce or they also ideal for outdoor picnics or packed lunches, the options are really endless!
4 cups of shredded courgette (about 4 medium size courgettes)
2 finely chopped spring onions
2 garlic cloves crushed
1 tablespoon of flaxseeds + 2 tablespoons of water
1/2 cup of Tropical Sun Yam Flour
1/4 cup of breadcrumbs (use gluten free if needed)
1 tablespoon of chopped parsley
1 tablespoon of chopped dill
2 teaspoons of sea salt + black pepper to taste
2 tablespoons of coconut oil for frying
I love serving these fritter with a minty yogurt dip:
1 pot of unsweetened coconut yogurt (about 120gr)
1 tablespoon of finely chopped fresh mint
The juice of 1/2 lemon
Salt and pepper to taste
In a small bowl mix together the milled flaxseeds with the water. Leave it onto one side until it becomes thick and gloppy.
Place the grated courgettes into a cheese cloth or cotton napkin and start squeezing out all the water. Make sure you do this properly as you want to get out as much liquid as possible, otherwise the fritters will be quite soggy and not very nice.
Once you are done with the courgette place them in a large mixing bowl and add the flaxseeds mixture, the Yam flour, breadcrumbs, spring onions, parsley, dill, salt and pepper.
Mix everything together until you have a kind of sticky mixture. If you find the mixture too wet add a bit more breadcrumbs + flour. Shape the mixture into round patties and place them in the fridge to chill for 30 minutes (this will help to firm them up).
To make the yogurt dip simply mix the yogurt with the finely chopped mint, lime juice and salt.
Heat up the 2 tablespoons of coconut oil into a large frying pan. Once very hot add in the fritters. Cook them onto each side for about 3 minutes until they are slight brown and crispy. Cook the fritters in batches and place them on some kitchen paper to get rid of the excess oil.
Serve the fritters while still warm (although they are great cold too) with the coconut yogurt and a simple salad.
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