Vegan courgette fritters

Vegan courgette fritters

vegan courgette fritters stack

I realise that I’m a bit of a late starter in life so perhaps it should come as no surprise that I have only just discovered the Serial podcast, but how did I not know about that before? I have been hooked on it all week this week. I am on series 3. It’s fascinating, enraging, shocking and terrifying. Simply mind-boggling. And I love Sarah Koening’s voice.

Other than that I’ve been doing a prolific amount of cooking and eating (in the name of my craft, of course) and made it to two morning yoga classes, which is a bit of a personal achievement as I’ve been telling myself I will do that ever since we moved house and I’ve only just managed to carry it out. I plan to go twice a week as much as possible as I realise that my body certainly needs more than the 15 minute YouTube session I do (almost) daily. My tightly wound up hammies and hips are trying to tell me that I should be taking stretching a bit more seriously.

I love how yoga makes my body feel, but I’ll be honest, I am a bit put off by teachers who assume that the only reason you do not keep your legs straight is that you are not trying hard enough!! They lose interest in you as soon as they realise that your body isn’t fashionably flexible and you are probably one of their less satisfying students to teach as you make progress slowly and may never be capable of the advanced poses that are frequently used to market yoga all over the world.

When they insist that I CAN keep my legs straight as I feel my hamstrings almost tear and my lower back twinge, I am instantly being reminded of my PE classes at school, which truly put me off running (or any exercise for that matter) until my late 20s. When plagued by stress-induced depression, I decided to take up running in my late 20s and I realised, to my great astonishment, that I don’t actually suck at it at all. I mean, sure I am not the fastest, but I’m not the slowest either. I am committed (I’ve been running on and off ever since) and my mind benefits from a runner’s high immensely – I beam as soon as I’ve come out of the shower. Duncan always remarks on how I am the embodiment of running being good for mental health, the boost to my mood is very apparent. Luckily there are a lot of yoga teachers and studios around Bristol, so I will keep on trying until I find someone who doesn’t patronise me and whose teaching style proves to me that yoga is indeed this inclusive thing it claims to be. I had a teacher like this once – waving at you Tasso!! – and I miss him sorely.

Recipe-wise, I have a Greek-inspired recipe for you today as I am hanging for our upcoming annual holiday to Greece, but it’s not happening until late September. We are doing another mini road trip round the other half of Crete this year. We’ve planned our stay, booked all the accommodation and a rental car and I’ve just sorted out a cat sitter for Tina, so we are all set. We cannot wait to go away from it all. This dish is a permanent fixture on most Greek taverna menus. It is delicious. Mine is fragrant with fresh mint (you can also use dill), flavoured with spring onions, garlic and some chopped capers, which you can totally skip if you want to simplify things. I like to use them.

The fritters are easy to make and the only snag is that you need to eat them straight after they have been made, as they are not the kind of thing that can be made in advance. καλή όρεξη (enjoy / bon appetite) as they say in Greece! x

vegan courgette fritters process

vegan courgette fritters batter

vegan courgette fritters drained

vegan courgette fritters stack cream

vegan courgette fritters plate

makes
16
PREP
15 min
COOKING
30 min
makes
16
PREPARATION
15 min
COOKING
30 min
INGREDIENTS
  • 900 g / 32 oz zucchini / courgettes (4 medium)
  • 3 tbsp ground up chia seeds
  • 2 tbsp lemon juice
  • 3 spring onions / scallions, chopped finely
  • 40 large mint leaves, finely chopped
  • 3 garlic cloves, finely grated
  • 1½ tsp salt (more salt if not using capers)
  • generous amount of black pepper
  • 2 heaped tbsp capers, drained and chopped finely (optional)
  • 65 g / ¾ cup chickpea flour
  • approx. 60 ml / ¼ cup oil, for frying
  • thick vegan yoghurt, to serve
METHOD
  1. Grate zucchini coarsely.
  2. Place grated zucchini inside a clean muslin cloth or a clean kitchen towel and wring out as much liquid as you can. You may need to do it in smaller batches.
  3. Put squeezed-out zucchini and all the remaining ingredients up to (but without) the chickpea flour in a large mixing bowl. Mix it really well and let it sit for 5 minutes while heating up the oil.
  4. Heat up approximately 60 ml / ¼ cup oil in a small pan.
  5. Stir chickpea flour through the mixture to create a batter. By now the zucchini should have released a little more moisture from the salt, which will bond with the chia seeds and the chickpea flour will give it body.
  6. Place 2 tbsp of batter on the heated oil per fritter. Allow it to fry on a low-medium heat, undisturbed for about 4 minutes.
  7. Flip the fritter to the other side and allow it to fry on the other side for 3 minutes.
  8. Place the fritter on a kitchen towel-lined tray to get rid of excess oil. Keep the ready fritters in the warm oven while frying the rest. Consume immediately.

NOTES

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NUTRITIONAL INFO
calories
70
3%
sugars
2 g
2%
fats
5 g
7%
saturates
1 g
3%
proteins
2 g
4%
carbs
6 g
2%
*per fritter
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4.9
14 reviews, 45 comments
REVIEWS & QUESTIONS
Lurene:
I'm trying to not use oil. Could these be baked in the oven?
    Ania
    Ania:
    Hi Lurene,
    I understand where you are coming from and sure you can, but not sure it's worth it to be honest. I make potato latkes in the oven successfully, but that still requires a bit of oil and potatoes have starch so do well when baked. Courgettes/zucchini is a very watery vegetable so I don't think it will do well without any oil. Ania
Elizabeth Hill:
I made these today for lunch with a warm kale/radish/hazelnut salad. Halved the recipe (there was plenty for two). Used almond flour as no chickpea. VERY tasty and delicious - thank you.
    Ania
    Ania:
    Thanks Elizabeth, I'm really happy to hear that you enjoyed it and thanks for letting me know. x Ania
Charlotte:
I made this today and I absolutely loved it. So moreish and useful for my GF mother in law. Will make again and not share next time!
My capers were saltier than I expected so 1.5tsp was too much. I'll probably do 1tsp next time. I also used garlic powder out of easiness. I think I'd bake next time to reduce amount of oil. They crisper us lovely in the oven after a fry in the pan.
    Ania
    Ania:
    Thank Charlotte! I’m delighted to hear that you enjoyed this recipe so much. Yes, capers can vary in terms of how much salt they are pickled in, but that's easy enough to adjust. Many thanks for taking the time to leave this review – I really appreciate it. x Ania
Kathy Shaw:
Theses were delicious! Did a couple of swaps (garlic powder, regular onion) and minimised the oil. Can you make the batter and store it in a fridge for a day or so? Hoping to share some with friends and just cook when we get there! 🤞🏼
    Ania
    Ania:
    Thanks Kathy, I'm really happy to hear that you enjoyed these. I am not sure I would recommend making the batter in advance although I have not tried, it could be fine, I'm not sure. Ania
Kahlia Laws:
Can these be made/cooked in advance please? Was thinking of the day before due to time constraints. Thanks
    Ania
    Ania:
    Hi,
    I suppose so but I wouldn't recommend that - like most fried foods, they aren't very nice unless eaten freshly made. Hope this helps! Ania
Isabella:
Made these for dinner and they were lovely! I used wheat flour and popped them in the oven for 15 mins. They held together nicely and cooked well in the oven but then I decided to fry them in a non stick pan to get a nice golden crunch. They tasted FABULOUS but we thought some crunchy texture would be nice. Any ideas on what could be added? Maybe some toasted pumpkin seeds or some kind of nut roughly chopped? Will save this recipe to make again when our courgette plan goes wild 😜 thanks for posting!
    Ania
    Ania:
    Hi Isabella,
    Sure, you can add nuts or seeds to the fritters but it's not something that is typically done. They are meant to be crunchy on the outside (from being fried in oil) and soft on the inside. You could also serve them with chunky pesto-style sauce, for example, if you want to add some extra crunch. Hope this helps! Ania
Patricia Raven:
Every recipe of yours that I have tried has always turned out exceptional. You are a talented chef. With this recipe, would it be possible to use flax seed instead of chia seeds? I am assuming that the seeds provide a binder for the fritters. Thank you,
    Ania
    Ania:
    Thank you, Particia, that's so nice to hear. Yes, absolutely! That's right, they act as a binder. Hope you'll enjoy them! x Ania
eve:
Delicious!! Great recipe as all the rest we have made from your blog. (what we had and used was flax seeds,and regular white flour, but I'm sure chickpea flour will make them even better)
    Ania
    Ania:
    Thank you, Eve! I'm delighted to hear that you enjoyed these as well as some other of my recipes too. x Ania
Dee:
Made these and loved them they were easy to cook as previously I’ve struggled with fritters being gloopy and messy . Definitely will make again! I’d add a bit of chilli next time to ring the changes
    Ania
    Ania:
    Thanks so much, Dee! I'm so happy to hear that these fritters were such a success with you and that you plan to make them again. Totally with you on the chilli, I love a bit of chilli kick myself so I've been adding it to pretty much all my recipes, but decided to keep this one as original as I could. x Ania
Rosemary Rowe:
OMG, these are so good! Just made a batch with what I had available and they are a keeper... the capers taste amazing and I added a finely chopped green chilli and a heaped tbsp of parmesan. Yum!
    Ania
    Ania:
    Great to hear, Rosemary! Thank you for taking the time to let me know that you enjoyed this recipe - much appreciated. Ania
Candice:
Hi! Are these able to be refrigerated? And if so how long will they last?😊
    Ania
    Ania:
    Hi Candice,
    Sure, but like with most fried food they are at their best warm, straight from the pan. They will keep in the fridge in an air-tight container for 2-3 days easily. Hope this helps! Ania
Victoria:
These are DELICIOUS! Thank you for the recipe!
I've made a few of your recipes now and with an excess of courgettes from the garden I was thinking of fritters. I did a quick Google search and as soon as I saw the Lazy Cat Kitchen link I knew I was onto a winner. I used plain flour instead of chickpea. They didn't last long enough to take a picture!
    Ania
    Ania:
    Thank you so much for your kind feedback, Victoria! I'm delighted to hear that you enjoyed them so much that there is nothing left to photograph ;) ! x Ania
Rachael:
These were amazing! My husband, who isn't normally a huge fan of meatless dishes, loved this. Very flavorful and quick to make. I halved the recipe, substituted cilantro for the mint, and had to fry them on medium heat on my stovetop. I served it with a creamy cilantro mint dressing and it was superb.
    Ania
    Ania:
    Thanks Rachael, I'm delighted to hear that these went down so well with you and your loved ones. And thank you for letting me and my readers know - much appreciated! x Ania
Cidi:
Loving your blog and instagram! I could never make these right! Do you think I can bake these without adding any oil?
    Ania
    Ania:
    Aw, thanks - that's lovely to hear. I am not sure, I don't think these will do so well in the oven, especially with a drop of oil. They are most delicious fried. Ania
Loreta Murphy:
Thanks for this delicious recipe. Worked out beautifully.
    Ania
    Ania:
    Thanks Loreta, I am so glad to hear that! x Ania
Michelle:
Made these tonight. Very soft and delicate. I served them with a hot chili sauce that I made for a different recipe and it was a little overpowering but still a delicious meal. Thanks!
    Ania
    Ania:
    I'm delighted to hear that, Michelle! Thank you. x Ania
Pavlina:
Hi Ania! Have you tried baking these instead of frying? I guess they won't be so crispy, but just wondering to make them even healthier ;)
Thank you!
    Ania
    Ania:
    Hi,
    No, I haven't and yes, I don't think they will be as crispy as the fried ones, but worth a shot! Ania
Cooler:
This looks and tastes really good!
    Ania
    Ania:
    Thanks :)
Nina:
Hi, your dishes are always a big hit in our home. Thank you for sharing all these wonderful Vegan recipes.
I made the courgette fritters with flax seed and rice flour and it worked well. I added a bit more rice flour. And, I discovered that there are an older version of this recipe on pinterest - I added brown rice instead of breadcrumbs. We ate it with yogurt and Ajvar. Ajvar was a perfect combo :-) Lovely summer dish.
Kind regards from Nina in Norway
    Ania
    Ania:
    That's lovely to hear, thanks Nina! x Ania
Nuire:
Would it work just as well cooking it with the minimum oil or in the oven❓I don't like eating frights but the concept sounds really good thanks for the recipe
    Ania
    Ania:
    Hi Nuire,
    I don't think they will work just as well, to be honest, BUT they may work well enough. I have not tried, but if you are inclined to try it, I would bake them at a fairly high temperature (like 200º C / 390º F or something like that). Hope that helps! Ania
Susan:
Oh, I feel you. I have contracted tendons in my legs and no matter what they will not be straight and I cannot do fancy poses where they need to be, even with the hot sweaty bikram yoga that I do. Thankfully at my yoga studio, there is no pressure to get to the full extension of the posture, even just doing the set up and as much as you can is fine. I hope you find a good studio and instructors who will respect your body and its limits!
I also just found out about Serial earlier this year, thanks to my brother, and listened to the whole thing so fast. It is such a great podcast!
Lovely looking recipe as well, I love fritters!
    Ania
    Ania:
    Thanks for your kind words, Susan! Yes, it is infuriating how some teachers do not seem to account for other people's body limitations. I now found a new studio and spoke to the teacher on email and she (and her philosophy) sounds promising, so I'm hoping I will enjoy her teaching style. x Ania
Annette:
I am growing courgettes in my garden this year so this recipe is perfect for me. I'll let you know how it goes! Thank you for the tip about the Serial podcast, I'm hooked now! Do you have a patreon account it another way to support your work?
    Ania
    Ania:
    Ha, it's brilliant, isn't it? I could not put my phone down for days. I am glad you are planning to make this recipe and I hope you'll enjoy the result. No, I don't have a patreon or anything like that - using my recipes, rating them and recommending to friends and family supports what I do. Thank you though, that's super sweet of you! x Ania
magdalena:
Dear Ania
Thank you for your advice. I will try to get chia seeds;)
Corona:
Hey,
I don’t really write comments usually but I really enjoy your recipes and how you’re always letting us have a little view into your life. I just wanted to pop by to recommend you fightmasteryoga on YouTube. I’ve been practicing with her for years and I think she’s really a great person. She’s been promoting herself and her programs a bit more in her videos recently, so just don’t let yourself be put off by that. Especially the 30 Day Hatha yoga challenge I would recommend.
Wish you good luck and a lot of fun on your yoga journey and hope you’ll find a good in person teacher soon.
Have a great day!
    Ania
    Ania:
    Thanks so much for your kind comment and your recommendation, Corona! I have not heard of this channel before - I will check it out. The point of going to yoga for me, apart from the actual workout of course, was to get out of the house (as I work 100% from home) and meet like-minded humans so while online yoga is awesome I want to find a class locally. x Ania
Aleks:
And what can i use instead of chickpea flour? I don’t have access to this 🙈
Thank you for a recipe!
    Ania
    Ania:
    Hi Aleks,
    You can use all purpose white flour or maybe rice flour (I haven't tried but I think it will work) might work. You may need to add a touch more though - use your judgement - you don't want the batter too runny. Ania
Beata:
Hi Ania, thanks for the recipe. Could you please advise on kcal per 1 fritter..? Thanks very much.
    Ania
    Ania:
    Hi Beata,
    I would but I have no idea, tbh! The fritters themselves are very low in calories, BUT a lot of calories comes from the oil they are fried in (approx. 120 kCal per tbsp) so they certainly aren't a diet food! Hope that helps! Ania
Annie:
These look great, can’t wait to make them! I love the videos on YouTube for Yoga with Adriene. She has a way of encouraging you to be right where you are and push a bit further if you think you want to. I’ve been following her for years and have become more flexible over time, without any of the pressure or guilt.
    Ania
    Ania:
    Hi Annie,
    Thanks, I hope you'll enjoy them! I am familiar with Adriene's channel and I do use her videos at home (she is great, I agree!), but point of going to yoga for me, apart from the actual workout of course, was to get out of the house and meet like-minded humans so while online yoga is awesome I'm still hoping to find a class locally. x Ania
magdalena:
Hi Ania
Can I use flax seeds instead of chia?
    Ania
    Ania:
    Hello,
    Unfortunately, I have had no time to test with flax seeds so that's why I didn't specify that you could them instead, but I am pretty certain that they will work just as well. I will update the recipe as soon as I have had a chance to test them again. Cheers! Ania
R. B.:
Thanks for the recipe, Anya,
I will try it shortly. I like the idea of chia seeds!
As for your yoga class, the instructor seems to have more of a ballet mindset than the mindset of an authentic yoga instructor. Maybe you need to find another class where the instructor creates a peaceful atmosphere and helps all people, wherever they are at.
Thank you for this fantastic blog!
    Ania
    Ania:
    Thanks! I hope you'll enjoy these. Yes, I realise that not everybody is like that, but it was two different teachers during two separate classes, which is why I got a little bit annoyed the second time this happened. I will continue my search! Cheers! Ania
sheenam @ thetwincookingproject:
Oh my, these look so yummy and of course super healthy!!!!
    Ania
    Ania:
    Thanks!! x Ania
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