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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!
Breakfast, brunch, Canape, christmas dinner, lunch, picnic
American, Australian, british
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Tea towel / muslin cloth
large courgette / zucchini (grated)
milled linseed / flaxseed
spring onions / scallions (finely chopped)
cloves garlic (crushed / finely chopped)
pine nuts (¼ cup)
Chili to taste (optional)
Handful fresh herbs e.g. mint or basil (chopped finely)
Salt and pepper to taste
gram / chickpea flour (1 cup)
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