Courgette Fritters

I have been making these amazing courgette fritters on repeat because we have been getting so, so many in our local farmer’s box 🤗. When I was younger – my mum always told me that courgette is tasteless. I always, always strongly disagreed with her. Perhaps you can see from this snippet of conversation that I did not like courgettes when I was a child 😂. Luckily for me, things have changed.

I continue to believe that courgettes are not tasteless but I have found that they greatly enhance and make dishes – like the one today 😉. These zucchini fritters are a perfect lunch recipe. They are quick to throw together, easily fried off, and store well in the fridge for days to come. Could you freeze these zucchini fritters? Absolutely as well.

This recipe for courgette fritters uses buckwheat flour to hold them together, which makes them naturally gluten-free. The cucumber raita brings the entire dish perfectly together due to its cooling effects. It also adds a bit of a Greek taverna feeling.

Why are these Courgette Fritters Good for You?

Courgette

Courgettes, also called zucchini. are usually used as a vegetable, but technically are considered a fruit. They belong to the summer squash family to which melons, spaghetti squash, and cucumber also belong. Courgettes can actually become quite huge – up to 1 meter -, but they are oftentimes harvested prematurely at around the 20 cm mark. Are courgettes healthy and good for you? Absolutely!! Courgettes are, amongst others, high in vitamin A, C, K, manganese, magnesium, potassium and copper. Courgettes are high in water and both soluble and insoluble fibre. I say this often but it bears repeating: Fibre is so, so important for our overall gut health. It allows for waste to be eliminated a lot quicker and more easily. It also provides an excellent feeding ground for good gut-bacteria, which then produce short-chain fatty acids – a great energy source for us directly produced in our gut!!

Courgettes are also high in antioxidants. In particular, courgettes are high in the carotenoids lutein, zeaxanthin, and beta-carotene. These types of antioxidants are especially beneficial for your skin, eye health, and heart. They may also have some anti-cancer properties. Lastly, courgettes are beneficial for your heart health. This may be largely due to their soluble fibre content, which also binds “bad” cholesterol levels and eliminates them from the body. In addition, potassium relaxes your blood pressure by slightly dilating your blood vessels. Again, this is super supportive for your heart health. Altogether, not too bad for the humble courgette – am I right?!

How can I adjust these Courgette Fritters to my dietary requirements?

This recipe is vegetarian, gluten-free, and nut-free. The raita is made with yogurt. I used dairy yogurt, but you could just as easily use a vegan yogurt or a blend of cashews and water. There are instructions for this alternative in the notes of the recipe. Due to the eggs and and buckwheat used this recipe is not paleo or vegan.

Similar Posts on the Blog

There are so many awesome courgette recipes on the blog!! Be sure to also check out the following:

• Easy Green Shakshuka with Pesto
• Roasted Veggie Salad with Almond Butter Dressing
• Italian Anti Pasti Salad
• Vegan and Gluten-free Zucchini Brownies
• Chocolate Courgette Mini Muffins

I hope you enjoy this easy lunch or weekday dinner. It is nutritious, delicious and leaves you feeling deeply satisfied. As always, if you are making this recipe please let me know how you like it by either leaving a comment below and/or rating the recipe. I look forward to hearing from you!! 🤗

Courgette Fritters

5 from 1 vote

Recipe by Ann Robejsek Course: Main, lunchCuisine: Vegeterian, gluten-freeDifficulty: Easy

Servings

3

servings

Prep time

10

minutes

Cooking time

30

minutes

These gluten-free courgette fritters are a perfect and quick weekday dinner. It is nutritious, delicious and leaves you feeling deeply satisfied.

Ingredients

• For the courgette fritters

• 1 cup 1 (220 gr.) buckwheat

• 3 tsp 3 salt

• 1 tbsp 1 baking powder

• 3 medium 3 sized courgettes (ca. 750 gr.)

• 2 2 – 3 garlic cloves

• 2 2 stalks spring onions

• 3 3 eggs

• Generous dash of pepper

• Ghee for frying

• For the raita

• ½ cucumber, grated

• ½ tsp salt

• 500 gr. 500 (vegan) yogurt*

• Pepper to taste

How to

• For the courgette fritters
• Start by heating the oven to 100 degrees Celsius (200 degrees Fahrenheit) to keep the fritters warm whilst you continue frying
• In a small blender, blend the buckwheat into a flour. Add the salt and baking powder and set aside
• Grate the courgette and use a kitchen towel to draw out some of the excess moisture (gently pressing – skip if your courgettes do not look super ‘watery’ once grated). Finely grate the garlic and slice the spring onions and add to the courgette. Add the eggs and a generous amount of pepper. Mix everything through before adding the buckwheat, salt and baking powder. Mix once more until everything is combined
• In a pan, over medium heat, let the ghee melt and pour small portions of the fritter batter into the pan (just like you would with pancakes). Fry off on one side before flipping. Continue to fry off all of the batter
  
• For the raita
• Mix all the ingredients for the raita in a small bowl
• Serve along-side the courgette fritters. Recipe serves at least 3 – 4. ENJOY!!

Notes

• If you do not consume dairy products and/or do not have any (vegan) yoghurt at hand – simply blend 1 cup (160 gr.) cashews with 2/3 cup (160 ml) water. Add a bit more if the desired consistency is too thick.