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courgette (zucchini fritters with tomato dipping sauce

courgette (zucchini) fritters with tomato dipping sauce

Karon Grieve
Super easy recipe for courgette fritters with tomato dipping sauce perfect for a starter or even on a picnic. Low carb, vegetarian and gluten free too
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course starter
Cuisine Greek
Servings 10 people
Calories 64 kcal

Ingredients
 

  • 2 courgettes
  • 2 eggs
  • 1 onion finely chopped
  • 1 tbsp fresh parsley chopped
  • 1 tbsp fresh mint chopped
  • 1/4 tsp fresh chilli chopped
  • 1 clove garlic minced
  • 4 tbsp ground almonds
  • salt & pepper to taste
  • 1 tbsp Olive oil for frying

Tomato dipping sauce

  • 3 tomatoes roasted in the oven at 200C for 5 mins then skins removed
  • 1/2 tsp fresh chilli minced
  • 1 clove garlic minced
  • 1/2 tsp dried oregano
  • salt & pepper to taste
  • 1 tsp olive oil to loosen

Instructions
 

  • Courgette Fritters
  • Grate the courgettes into a collander and add some salt, set aside for 30 minutes then squeeze out as much water as possible
  • Mix courgettes with all other ingredients in a bowl
  • Heat oil in a pan and use a cookie cutter to get round shape for fritters by holding in place for 30 seconds as you spoon 1 large tablespoon of batter then removing the cutter, they should end up about 1cm thick, you should get about 10 fritters
  • Fry for approx 5 mins each side till golden brown and cooked through

Tomato dipping sauce

  • Place all sauce ingredients in a food processor and blitze till smooth.

Notes

This recipe makes 10 courgette/zucchini fritter and the calories shown are per fritter with a share of the dipping sauce

Nutrition

Calories: 64kcalCarbohydrates: 5gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 33mgSodium: 18mgPotassium: 228mgFiber: 1gSugar: 3gVitamin A: 494IUVitamin C: 14mgCalcium: 28mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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