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Courgette Fritters with Avocado Dip

This dish makes a lovely starter or goes well with a fish or chicken. You can make the fritters in advance and heat in the oven before serving.

4 people


500g grated courgette

100g chickpea or buckwheat flour

2 handfuls chopped dill

1 tsp ground cumin

2 handfuls of chopped parsley

6 tbsp olive or coconut oil

100g coconut or Greek yoghurt

50ml almond or plant based milk

70g grated parmesan or vegan cheese (optional)

1 tsp salt

Avocado Dip

1 avocado

3 tbsp lime juice

100g yoghurt Greek or coconut

1 tsp honey

1 crushed garlic clove


  1. In a blender mix together all the ingredients for the avocado dip. Transfer to a bowl, cover and set aside.

  2. Put the grated courgette in to a colander. Add the salt and mix together. Leave for 5 minutes then squeeze out as much of the excess water as possible. You can also squeeze the courgette through a clean T towel.

  3. In a large bowl mix together the chickpea flour, yoghurt and almond milk. Mix together well to form a thick batter. Add the chopped herbs and parmesan. Mix together, add pepper to taste and salt if needed. This is your fritter batter.

  4. In a large wok or non-stick frying pan heat the olive oil. Once hot add a spoonful of batter per fritter and fry for a few minutes on each side until they are nicely brown. You will need to cook these in batches. Remove the fritters with a slotted spoon and rest on some kitchen paper.

  5. Serve with the avocado dip.

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