Spiced Courgette & Chickpea Fritters
Total Time
30 minutes
Prep Time
0 seconds
Cook Time
30 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 3 courgettes
- 2 teaspoons garam masala
- 1 x ¾″ piece ginger
- 1 handful of coriander
- 1 bird's eye chilli
- 1 x 14 oz tin chickpeas
- 3 spring onions
- 1 teaspoon baking powder
- 1.8 oz gram flour
- 2–3 tablespoons olive oil
- pinch of sea salt & black pepper
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Preparation
Step 1
First, coarsely grate the courgettes and place in a colander. Stir in a large pinch of salt and leave to stand for 10–15 minutes while you prepare the remaining ingredients.
Step 2
Warm a small frying pan over medium heat, then add the garam masala and cook for 30–60 seconds until fragrant. Remove from the pan and set aside.
Step 3
Next, add the ginger, coriander, chilli, chickpeas, spring onions and toasted garam masala to a food processor and blitz briefly, until the chickpeas have mostly broken down.
Step 4
Using a clean tea towel (or your hands), squeeze out as much water from the courgettes as you can. Then add to the food processor along with the baking powder, gram flour, a large pinch of salt and some black pepper. Blitz briefly until combined and then chill the mixture in the fridge for at least 10 minutes.
Step 5
Set a large frying pan over medium–low heat and add 1 tablespoon of olive oil. Scoop out tablespoonfuls of mixture, shaping into flat patties (about 2cm / ¾″ thick) and add to the pan, leaving plenty of space between each. The mixture will make approximately 12 fritters, so you will need to work in batches. Cook for 4–5 minutes on each side, until golden. When cooked, set aside on some kitchen paper and repeat with the remaining mixture, adding another tablespoon of oil with each new batch. Serve with a peppery salad.
Step 6
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