Vegan courgette fritters
Vegan courgette fritters
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
- 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
- Grate zucchini coarsely.
- 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.
- 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.
- Heat up approximately 60 ml / ¼ cup oil in a small pan.
- 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.
- 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.
- Flip the fritter to the other side and allow it to fry on the other side for 3 minutes.
- 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.
You use simply use seasoned yoghurt or tzatziki or maybe a dip like this but seasoned with dill? Hope this helps. Ania
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
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.
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
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
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
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!
Thank you!
No, I haven't and yes, I don't think they will be as crispy as the fried ones, but worth a shot! Ania
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
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
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!
Thank you for your advice. I will try to get chia seeds;)
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!
Thank you for a recipe!
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
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
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
Can I use flax seeds instead of chia?
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
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!