Whether you’ve got a glut of homegrown courgettes or are simply trying to eat more seasonally, try these easy courgette fritters; perfect for breakfast, lunch and dinner.


  • 120g grated courgette
  • 50g frozen broad beans, defrosted
  • 1 large egg
  • 3 tbsp gram flour
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • Small handful fresh coriander, chopped
  • ½ green chilli, chopped
  • ½ tsp sea salt
  • Ground black pepper
  • Coconut oil for frying

For the dip:

  • One small tub of yoghurt
  • Sea salt and black pepper
  • A pinch of chilli powder (optional)


  1. Season the grated courgette with salt and set aside. The salt will help to draw out the water.
  2. Place the broad beans in a sieve so that any excess water drains off. Whisk together the remaining ingredients, except the coconut oil, and set aside.
  3. Using a clean tea towel or a few layers of kitchen towel, squeeze the liquid out of the grated courgette. Then add the courgette and broad beans to the batter and mix without mashing the broad beans.
  4. Heat the oil in a frying pan over a medium-high heat. You don’t want lots of oil, just enough to stop the fritters from sticking. Using a dessert spoon, spoon the mix into the pan, gently flatten and fry for a couple of minutes before turning each fritter to cook on the other side. Avoid crowding the pan. Each batch can be placed on a baking tray and put in a warm oven until the whole mix has been used.
  5. Mix the dip ingredients together and serve the fritters warm, with the cold dip.

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