Courgette/Zucchini Fritters

Serves: 4
Cooks in: 30 minutes
Difficulty: 5/10


1 Courgette, grated 

Handful Fresh Mint, chopped fine 

Handful Fresh Parsley, chopped fine 

3 Spring Onions, chopped fine 

1 Chilli, chopped fine

1 cup/120g All Purpose Flour 

1 tsp Baking Powder 

1/2 tsp Cumin 

1/2 tsp Ground Coriander

1 tsp Sea Salt 

500ml Vegetable Oil, for frying

Serve with 

Dip of your choice

Fresh Herbs 

Lemon Juice


Grate the courgettes and place them in a colander. Sprinkle with some salt and let them sit for about 10 minutes. This helps to draw out excess moisture. After 10 minutes, squeeze out as much liquid as possible from the courgettes using a clean kitchen towel. 

In a large bowl, combine the all-purpose flour, baking powder, ground cumin, ground coriander, and sea salt. Mix these dry ingredients well. Pour in the sparkling water, and whisk to for a thick pancake batter style consistency. 

Stir through the courgette, spring onions, chilli & chopped herbs. 

Heat some oil in a frying pan over medium heat & when the oil is hot, carefully add a few large spoonfuls of the batter to the pan, being careful not to overcrowd the pan. Fry them for a few minutes on each side, or until they are golden brown and crispy.

Once cooked, remove the fritters from the oil and place them on a paper towel to drain any excess oil. Serve hot, with a dipping sauce or as a side.