Indian spiced courgette chickpea fritters Recipe

Name: Indian spiced courgette chickpea fritters
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 courgettes (500g grated weight); 0.5 tsp salt; 1 chilli, deseeded and finely chopped; 3 spring onions, finely sliced; 1 tbsp medium hot curry powder; 1 tsp ginger, finely grated; 3 tbsp coriander leaves, chopped; 100 g (3.5oz) gram (chickpea) flour; 1 x 400g tin chickpeas, rinsed and drained, then lightly mashed with a fork; 1 glug oil, for frying; 0.5 pot plain yoghurt; 1 lime or lemon, finely grated zest only; 480 g (16.9oz) tomatoes, chopped, seeds removed; 0.5 cucumber, diced; 1 small bunch of mint, leaves finely shredded; 2 chillies, finely chopped; 2 tbsp good oil for dressing; 1 lime or lemon, juice only - adjust to taste

Servings: persons

4 courgettes (500g grated weight)
0.5 tsp salt
1 chilli, deseeded and finely chopped
3 spring onions, finely sliced
1 tbsp medium hot curry powder
1 tsp ginger, finely grated
3 tbsp coriander leaves, chopped
100 g (3.5oz) gram (chickpea) flour
1 x 400g tin chickpeas, rinsed and drained, then lightly mashed with a fork
1 glug oil, for frying
0.5 pot plain yoghurt
1 lime or lemon, finely grated zest only
480 g (16.9oz) tomatoes, chopped, seeds removed
0.5 cucumber, diced
1 small bunch of mint, leaves finely shredded
2 chillies, finely chopped
2 tbsp good oil for dressing
1 lime or lemon, juice only - adjust to taste

1
Put a clean tea towel in a colander over a bowl.
2
Tip in the grated courgettes.
3
Wring the towel several times, to squeeze out as much moisture as you can.
4
Tip the chickpeas into the bowl and lightly mash with a fork, so some are crushed and some whole.
5
Add the courgettes, spring onion, chilli, coriander, gram flour, curry powder, ginger and salt and mix together well.
6
Cover and chill for at least 30 minutes.
7
Meanwhile, mix the zest from 1 lime into the yoghurt.
8
Make the salsa: mix all the ingredients in a bowl, season and leave to stand.
9
Roughly shape the courgette mixture into 8 balls, then flatten into patty shapes.
10
Heat a layer of oil in a large non-stick frying pan.
11
Fry for 3-4 mins on each side, until golden.
12
Drain on kitchen paper.
13
If cooking in batches, keep the cooked fritters warm in a low oven while you make the rest.
14
Serve the fritters with a dollop of yoghurt and the salsa on the side.

488

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 courgettes (500g grated weight), 0.5 tsp salt, 1 chilli, deseeded and finely chopped, 3 spring onions, finely sliced, and more.

Yes, Indian spiced courgette chickpea fritters falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Indian spiced courgette chickpea fritters

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions