Vegan Courgette and Basil Fritters
These Vegan Courgette and Basil Fritters are soft in the middle and crispy on the outside. They taste delicious with my creamy lemon dip.
Servings: 4 people
Calories: 185.64kcal
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
Calories: 185.64kcal | Carbohydrates: 23.62g | Protein: 8.22g | Fat: 6.56g | Saturated Fat: 3.29g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 0.39g | Sodium: 113.72mg | Potassium: 535.67mg | Fiber: 4.57g | Sugar: 7.28g | Vitamin A: 688.46IU | Vitamin C: 28.05mg | Calcium: 49.26mg | Iron: 2.23mg