12 Minute Courgette Fritters (Gluten Free, Vegan)

Prep: 5 minutesCook: 7 minutesTotal: 12 minutes
Yield: serves 2Categories: Breakfast, Soups/Sides
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This is a really tasty recipe that takes hardly any time to make and is a lovely addition to a cooked breakfast when you fancy something different. Although I normally have these at brunch they would make an ideal quick lunch or even part of an evening meal through the week if you are in a rush.

I have been making versions of these fritters for a few years now and, up until recently, this recipe also had chunks of halloumi in it. I have revised it to make it vegan however, if you still eat dairy products you can include a handful if you wish or even try it using a dairy free halloumi alternative. I think these courgette fritters would also work really work with a handful of cooked vegan pancetta or chopped bacon pieces thrown into the batter too!

As mentioned, I really like these courgette fritters as part of a large brunch including mushrooms, avocado, scrambled tofu, vegan sausages etc. I do think they would also work as a great addition to an evening meal as well.

I make these with garlic and onion powders but you can omit these entirely if you are following a low fodmap diet and cannot tolerate them. Alternatively, you could use onion salt and garlic salt instead of powders if preferred, just keep in mind you may want to omit the sea salt if you do this.

If you like these fritters, you might fancy trying my Sweetcorn Fritters which can be found here.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x

Ingredients

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imperial
  • 1 medium sized courgette
  • 3 tbsp gluten free plain flour
  • 2 tbsp nutritional yeast
  • 2 tsp dairy free butter
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • pinch sea salt
  • pinch black pepper

Method

  1. Grate the courgette and squeeze as much liquid out as possible by pressing it between a couple of sheets of kitchen paper
  2. Place the courgette into a bowl along with two tablespoons of the flour, the nutritional yeast and the seasoning
  3. Melt one teaspoon of the butter and add to the bowl, mix well so all of the ingredients are well combined and begin sticking together
  4. Divide the mixture into four even sized chunks and shape each one into patties
  5. Use the remaining flour to coat each of the patties to help them maintain their shape during the cooking process
  6. Heat the second teaspoon of butter in a frying pan and, once melted, add the patties. Fry over a moderate heat for a few minutes on either side until golden brown

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