These gluten free Courgette Fritters are a perfect veggie side to any meal or they make a delicious light healthy lunch or dinner starter with the addition of warmed goats cheese or a tomato and feta salad. They’re light and super simple and can be prepared in advance, ready to go into the oven. Using quinoa to bind the fritter also boosts the protein content, keeping you fuller for longer.
Making these Courgette Fritters, you’ll need….
- 4 medium courgettes, grated or chopped in a food processor
- 4 spring onions, finely chopped
- 3 eggs, beaten
- 1 tsp Oregano
- 1/2 tsp baking powder
- 2 tbsp quinoa flour
- Salt & Pepper to season
- Olive Oil for frying
Here’s how….
Grate the courgettes (or chop in a food processor), sprinkle with salt and leave to drain in a colander for approximately 30mins. This will ensure the courgettes are not too watery. Squeeze in between kitchen towel to dry and remove any excess water.
In a bowl, combine all the ingredients and mix well. Season to taste.
In a non-stick frying pan, heat a little olive oil, taking care not to allow the oil to smoke. Spoon dollops of the courgette mixture and flatten carefully. Cook for 2 mins over a gentle heat and flip with a large spatula to brown the other side for a further 2 mins, taking care not to break the fritter.
Serving suggestion: Slice Goat’s cheese into thick discs and and lightly fry on both sides. Serve each fritter on a bed of dressed rocket with goat’s cheese on top.
Tip:
Making any flour is easy with a powerful blender such as a Thermomix, Vitamix or Nutribullet. Blend to a fine consistency and store any extra in a jar for later use
Variations:
- Add cubes of feta cheese or 2 tablespoons grated parmesan into the batter mixture
- Add chopped fresh herbs instead of dried herbs; eg a small bunch of dill, thyme or mint
- Replace the quinoa flour with oat flour
Courgette Fritters with Goat’s Cheese
Ingredients
Making these Courgette Fritters, you’ll need….
- 4 medium courgettes grated or chopped in a food processor
- 4 spring onions finely chopped
- 3 eggs beaten
- 1 tsp Oregano
- 1/2 tsp baking powder
- 2 tbsp quinoa flour
- Salt & Pepper to season
- Olive Oil for frying
Instructions
- Grate the courgettes (or chop in a food processor), sprinkle with salt and leave to drain in a colander for approximately 30mins. This will ensure the courgettes are not too watery. Squeeze in between kitchen towel to dry and remove any excess water.
- In a bowl, combine all the ingredients and mix well. Season to taste.
- In a non-stick frying pan, heat a little olive oil, taking care not to allow the oil to smoke. Spoon dollops of the courgette mixture and flatten carefully. Cook for 2 mins over a gentle heat and flip with a large spatula to brown the other side for a further 2 mins, taking care not to break the fritter.
Serving suggestion: Slice Goat’s cheese into thick discs and and lightly fry on both sides. Serve each fritter on a bed of dressed rocket with goat’s cheese on top.
Notes
- Add cubes of feta cheese or 2 tablespoons grated Parmesan into the batter mixture
- Add chopped fresh herbs instead of dried herbs; eg. a small bunch of dill, thyme or mint
- Replace the quinoa flour with oat flour
Nutritional Nugget
Using quinoa and eggs to bind the fritters boosts the protein and fibre, making them an ideal ingredient to help you feel fuller for longer. It also means that the meal is gluten free, which even if you are not allergic to gluten, reduces the gluten burden and therefore reduces the risk of developing digestive issues through over-exposure.
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