Paprika Courgette Fritters
How can you be bitter when you’re eating a fritter? I was in a bit of mood and not feeling my usual eggs with veg situation so I marched out to the garden to see what was growing. Amongst the caterpillar eaten leaves and tiny beginnings of life was one perfectly full grown, ready to eat courgette. I checked the fridge, which was pretty empty except for a slightly bendy carrot, and some onion. But that’s ok because sometimes when you’re low on ingredients it forces you to get creative. And what can you make with these ingredients? Fritters!
I don’t know why I don’t make fritters more often; they’re quick and easy to make, you could even meal prep a few to enjoy throughout the week, and they’d would make an ideal packed lunch.
What’s a Fritter?
Traditionally fritters are made of vegetables, flour and meat, then battered and deep fried. In this vegetarian paprika courgette fritter we are pan frying rather than deep fried for a healthier version.
What Should I Serve My Fritter With?
I served my fritters with rocket and sunshine avocado dip, but vegan cream cheese (this one is my favourite), dairy free cheese sauce, the creamy avocado sauce from my eBook , hummus, or a big salad would pair well.
Can You Freeze Courgette Fritters?
Courgette fritters can be made ahead and frozen. Simply let the fritters cool to room temperature then place them in an air tight container and freeze for up to 2 months.
Ingredients
1/3 to 1/2 onion (red or white)
1 small carrot
1/2 a medium courgette
1/2 tsp smoked paprika
1/4 tsp cumin
2 tbsp coconut flour
2 eggs
Pinch Himalayan salt
Pinch black pepper
Oil for the pan (I used coconut)
Method
- Pop some oil in a pan on a medium high heat.
- Finely chop the onion, peel and grate the carrot and grate the courgette.
- Add the veg to the pan, turn the heat down a bit and sauté for about 8 mins or until soften and lightly browned.
- After about 5 mins add the spices and give the veg a toss.
- Once softened, transfer the veg to a bowl. Add the flour, salt, pepper and eggs. Mix everything together to combine. Leave the pan on as we’ll be using it again.
- Spoon the mixture into the pan (I used about 3 tbsp of mixture for each fritter, and it ended up making 3 fritters).
- Cook for about 3 mins or until browned and able to flip. Cook the other side.
- Serve with salad or wilted greens, avocado or your favourite sauce.
These can be stored in the fridge for up to 5 days. Or if you let them completely cool, you can pop them in container and freeze them to use at a later date. They’ll be good for up to 2 months.
