These Vegan Courgette and Basil Fritters are soft in the middle and crispy on the outside. They taste delicious with my creamy lemon dip. Get the recipe below.
What is a fritter?
A fritter is a way of describing something, usually shredded vegetables, that have been battered and then fried. You can get carrot fritters, beetroot fritters and you could consider potato rostis as a type of fritter as well.
One of my favourite fritter recipes is this recipe for Vegan Sweetcorn Fritters. I love how the sweetcorn bursts in your mouth!
In my opinion fritters are best served with a dip. For my vegan courgette and basil fritters I make a creamy dip out of vegan creme fraiche, lemon juice, garlic and capers.
How to make courgette fritters
In this recipe I grate courgette and mix it with thinly shredded basil and a little thinly sliced leek. They are then mixed with a simple batter made from chickpea flour and aquafaba (chickpea water). This creates a really light batter that gets super crispy round the edges when fried.
It's important to season the batter well with salt and pepper and don't skimp on the basil as we really want its flavour to come through.
We also don't want to drown the courgette in the batter otherwise we will lose its flavour. There should be just enough batter to hold it together.
Once the courgette, basil and leek has been mixed into the batter it is just a case of shallow frying them in a little oil. When they're golden brown and crisp on the outside they are done.
This recipe makes 12 so you will most likely need to cook these in batches. If so, make sure you have your oven on a medium heat and simply place them on a baking tray in the oven when they're cooked. This will ensure they stay warm before you're ready to serve.
The recipe
Vegan Courgette and Basil Fritters
Ingredients
For the fritters
- 100 g chickpea flour
- 100 ml aquafaba
- salt and pepper to taste
- 2 courgettes
- 1 small leek thinly sliced
- 1 bunch basil thinly sliced
- 2 tablespoon vegetable oil
For the dip
- 8 tablespoon vegan creme fraiche e.g. Oatly
- 0.5 lemon juice only
- 1 clove garlic minced
- 1 tablespoon capers finely chopped
Instructions
- In a large mixing bowl, whisk together the chickpea flour and aquafaba and salt and pepper to taste.
- Grate the courgettes using a coarse box grater.
- Wrap the grated courgette in kitchen roll or a clean tea towel and squeeze out any excess moisture. Discard any of the liquid that comes out.
- Add to a bowl along with the thinly sliced leek and basil and stir so they are well combined.
- Pour the batter over the courgette/leek/basil mix and stir until they are all coated in the batter.
- Heat the oil in a flat bottomed frying pan.
- Place heaped tablespoons into the oil and cook for 5 minutes either side or until golden and crisp. (You should have enough mix to make 12 in total).
- Remove the fritters from the frying pan and place on kitchen roll to absorb any excess oil.
- Once they are all cooked, stir together the ingredients for the dip and serve alongside the fritters.
Nutrition
More courgette recipes
If you like this recipe, then perhaps you'll like some of these other courgette recipes.
Enjoy!
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