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Courgette Fritters stacked up next to sweet chili dipping sauce
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Vegan Courgette Fritters with Pine Nuts (G.F. recipe)

Delicious gluten free courgette fritters (or zucchini) made with pinenuts for a yummy crunch, as well as capers and fresh herbs!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Breakfast, brunch, Canape, christmas dinner, lunch, picnic
Cuisine: American, Australian, british
Keyword: courgette fritter, gluten free courgette fritter, gluten free fritter, gluten free zucchini fritter, vegan fritter, zucchini fritter
Servings: 20 fritters
Calories: 81kcal
Author: Vanessa Sturman


  • 3 large courgette /  zucchini grated
  • 4-5 tablespoon milled linseed / flaxseed
  • 5 spring onions / scallions finely chopped
  • 4 cloves garlic crushed / finely chopped
  • 2 tablespoon capers
  • 125 g pine nuts
  • Chili to taste optional
  • Handful fresh herbs e.g. mint or basil - chopped finely
  • Salt and pepper to taste
  • 110 g gram / chickpea flour
  • Oil, for frying


  • First, squeeze the water out of the grated courgette / zucchini by placing it, a few handfuls at a time, in a clean tea towel / muslin. Then wring out as much moisture as possible.
  • Put all the ingredients in a bowl, except the oil. Mix everything together well; don’t be scared to get your hands involved!
  • Form the mixture into patties. It should make around 20.
  • Add the oil to the pan and get the pan nice and hot so you can seal the outsides of the fritters (to avoid soggy bottoms!). Fry on each side for a few minutes or until nicely browned.
  • Remove from the pan and serve immediately or later. Sweet chili dipping sauce goes really well with them!



Tip: you can make the mixture / patties in advance then fry them later on; they’ll go even firmer when left in the fridge for a bit


Calories: 81kcal | Carbohydrates: 6g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 31mg | Potassium: 188mg | Fiber: 2g | Sugar: 2g | Vitamin A: 89IU | Vitamin C: 6mg | Calcium: 17mg | Iron: 1mg