Spiced courgette fritters

These easy-to-prepare veggie fritters are similar to Indian pakoras

  • Prep:30 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 355
  • fat 21g
  • saturates 3g
  • carbs 38g
  • sugars 8g
  • fibre 3g
  • protein 7g
  • salt 0.59g


  • 3 courgettes, finely sliced
  • 1 large onion, halved and finely sliced
  • 1 red chilli, halved, deseeded, finely sliced
  • 1 tbsp garam masala
  • 1 tsp turmeric
  • handful coriander leaves, picked and very roughly chopped
  • 140g self-raising flour
  • ½ tsp bicarbonate of soda
  • sunflower oil, for frying
  • 2 tomatoes, chopped to smithereens
  • 1 small red onion, finely chopped
  • 1 green chilli, finely chopped (optional)
  • 1 tsp ketchup


Quick stir-fried courgettes
Heat a large wok until smoking. Working quickly, add 2 tbsp sunflower oil, then stir-fry 500g sliced courgettes for 3-4 mins until browned. Add 1 sliced red chilli, 2 sliced garlic cloves, a small piece fresh root ginger, finely shredded, and 1 tbsp soy sauce. Cook for 1 min, drizzle with a little sesame oil and serve. Delicious with a roast or fish.


  1. Tip all the fritter ingredients into a bowl. Gradually work in about 200ml cold water until everything is bound in a thick, spoonable batter (you can do this an hour ahead, but the fritters should be cooked at the last minute).

  2. Heat a decent layer of oil in a large frying pan, then fry large spoonfuls of the batter for 2 mins until golden. Flip them over, cook on the other side, then lift onto kitchen paper and keep warm while you cook another batch.

  3. Make the salsa by mixing all the ingredients together. Serve the fritters with the salsa for spooning over.

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