Hey everyone and welcome back to #RecipeADayMay. As I said yesterday, the weather makes me lose my appetite a little so today’s offering is another one that’s light and fresh. These courgette and corn fritters are loaded with fibre and the use of chickpea flour to bind them gives them a good dose of protein too. They’re oil free, low fat and contain three of your five a day, even without the salad.
Today I made mine thicker and more like burgers than thin fritters, which worked just as well. These fritters would make a great veggie option to any summer party or barbecue. They’re so easy to prep and take around 5 minutes each to cook so they’re perfect for summer weeknights.
This recipe is gluten free, soy free, dairy free, vegan, oil free and nut free (for once).
Serves 10 fritters/ 5 burgers
Prep time: 10 minutes
Cook time:15 minutes.
- 4 cups grated courgette (approx. 2 ½ courgettes)
- 1 cup corn (one small tin)
- 1 ¼ chickpea flour
- A tsp dried garlic
- A tsp smoked paprika
- ½ tsp cumin
- ½ tsp dried coriander
- ½ tsp dried thyme
- Mix all ingredients into a large mixing bowl and press hard. Make sure all of the flour is mixed in then set aside for 5 minutes to give the flour some time to absorb the excess water from the courgettes.
- Divide mixture into 5 or 10 depending on how thick you want them. Heat a non-stick frying pan on a medium heat then add the fritters to the pan, using a little vegetable oil if necessary. Cook on 3-5 minutes on each side, or until golden.
Serve and enjoy!
Have you ever tried veggie fritters? If you think you’d like these I’d love to know down below.