Get ready to enjoy these super tasty Courgette Fritters. With just a few simple ingredients, these gluten-free and vegan fritters are a quick, healthy, and delicious snack.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Courgette Fritters
- Substitutions
- Variations
- How to make Courgette Fritters
- Leftovers
- Recipe FAQs
- You might also like…
- Rate it…
- Courgette Fritters Recipe
Why this recipe works
Courgettes (zucchinis) are available year-round but especially abundant in summer. When you have a glut from the garden or market, these fritters are a fantastic way to use them. They’re simple to make, full of flavour, and offer a pleasing contrast of tender courgette inside with a crisp exterior.
This recipe is free from eggs and uses gram (chickpea) flour, so it’s naturally vegan and gluten-free while still holding together well. Serve the fritters with a cooling dip such as coconut yoghurt, vegan sour cream, or a herby tzatziki for a satisfying snack or light meal.
Ingredients to make Courgette Fritters
- Courgette – the star ingredient. Use medium-sized for best texture.
- White onion – finely diced for flavour.
- Garlic cloves – crushed, for umami depth.
- Fresh parsley – chopped, for brightness.
- Gram flour (chickpea flour) – binds the mixture and keeps it gluten-free.
- Paprika – adds sweet, smoky warmth.
- Salt – enhances all the flavours.
- Baking powder – lightens the texture.
- Water – to bring the batter together.
- Extra-virgin olive oil or neutral oil – for frying.
- Coconut yoghurt – optional, for serving.
See recipe card below for exact quantities and full details.
Substitutions
- Vegetables: If you prefer, use potato, sweetcorn, peas, or grated carrot as an alternative fritter base.
- Onion: Swap white onion for shallot, leek, scallion, or yellow onion.
- Herbs & spices: Try dill, mint, tarragon or oregano for different flavour profiles. You can also add grated cheese if not keeping it vegan.
- Flour: Use regular plain flour if you don’t need the recipe to be gluten-free.
Variations
- Spicy: Add a chopped jalapeño or a pinch of chilli flakes.
- Deluxe: Mix in some sweetcorn or breadcrumbs for extra texture. Optional cheeses like Parmesan, halloumi, or feta (if not vegan) work well.
- Kid-friendly: Keep them mild and serve with a favourite dip—kids love dipping the crispy fritters.
For more vegetable-forward ideas, try a sheet-pan medley of roasted Mediterranean vegetables as an easy side.
How to make Courgette Fritters
Step 1: Grate the courgette and toss with half the salt. Leave to sit so the salt draws out excess moisture.
Step 2: Finely dice the onion, chop the parsley, and crush the garlic.
Step 3: Squeeze as much liquid as possible from the grated courgette—wrapping it in a clean tea towel and twisting works best.
Step 4: Mix the drained courgette with the onion, garlic, parsley, gram flour, paprika, the remaining salt and baking powder. Add the water and stir to combine into a thick batter.
Step 5: Heat a large frying pan over medium heat and add enough oil to coat the base. Spoon the mixture into 8–10 portions, place a few in the pan and flatten into thin patties so they cook through. Fry until golden on each side, adding more oil if necessary, and continue until all batter is used.
Step 6: Drain excess oil on kitchen paper and serve warm with coconut yoghurt or your preferred dip.
Hint: Wrapping grated courgette in a tea towel and squeezing is the most effective way to remove moisture and ensure crispy fritters.
Leftovers
Store leftover fritters in an airtight container in the refrigerator for up to 3 days. Reheat in a pan with a little oil to restore their crispness.
Recipe FAQs
Yes. The names differ by region—courgette is more common in British English, while zucchini is used in American English.
No. The skin is edible and adds fibre and texture, so there’s no need to peel.
This recipe skips eggs and uses gram (chickpea) flour, making it both vegan and gluten-free while still binding well.
Sogginess usually comes from not removing enough moisture from the courgette. Squeeze well and cook long enough to brown and crisp the fritters. Drain excess oil after frying.
You might also like…
Pasta
Courgette Pasta
Salads
Courgette Salad
Sides
Potato Rosti
Dips/Sauces
Beetroot Hummus
Rate it…
Tried this Courgette Fritters recipe? Please leave a star rating and a comment to let me know how it turned out. Feedback from readers is always appreciated.
Courgette Fritters
Ingredients
- 350 g courgette (approx. 1 large)
- ½ white onion
- 2 garlic cloves
- 1 large handful fresh parsley
- 150 g gram flour
- 1½ tsp paprika
- ½ tsp salt
- 1 tsp baking powder
- 70 ml water
- 60 ml extra virgin olive oil or neutral oil for frying
- Coconut yoghurt to serve
Instructions
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Grate the courgette and combine with half the salt to draw out moisture. Set aside.
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Finely dice the onion, chop the parsley and crush the garlic.
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Squeeze out as much liquid as possible from the courgette—use a tea towel for best results.
-
Mix the drained courgette with onion, garlic, parsley, gram flour, paprika, remaining salt and baking powder. Add water and stir to form a thick batter.
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Heat oil in a large pan over medium heat. Spoon the mixture into 8–10 portions, flatten thinly and fry until golden on both sides. Cook in batches until all batter is used.
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Drain on kitchen paper and serve warm with coconut yoghurt or your favourite dip.
Notes
Substitutions & Variations: See the sections above for ideas to change herbs, add veg or include cheese.
To Store: Keep in an airtight container in the fridge for 2–3 days. Reheat in a pan with a little oil to crisp up.
To Freeze: Freeze in a container separated by parchment. Defrost in the fridge and reheat in a pan with oil.
Tip 1: Medium courgettes give the best texture—larger ones tend to be watery.
Tip 2: For a lighter version, bake the patties in the oven; make them slightly larger so they hold together.
Tip 3: Removing as much water as possible from the courgettes is key to getting crisp fritters.
Nutrition
