Wednesday, 11 January 2017

Courgette fritters

At our last Outsmart Cancer workshop, these courgette fritters were a hot favourite, and they are totally delicious and both gluten dairy free.

Ingredients (to make 4 fritters):                                   

1 large courgette
½ onion, peeled
2 large cloves of garlic
1/2 tsp salt
1tsp baking powder
40g gram flour( for gluten free) or plain flour
1/2 tsp dried coriander
black pepper
olive oil

1. Grate the courgette and onion using a food processor or mandolin; put it in a bowl. Press the garlic into the mixture. Sprinkle salt over the vegetables and leave for at least 15 mins to extract the liquid.
2. Drain using a fine sieve to remove as much liquid as possible.
3. Return the veg to a dry bowl and add the flour, coriander and black pepper.
4. Mix well. Form into balls and flatter into patties
5. Heat oil and fry the fritters gently for 5 minutes on each side.
6. Serve with a large side salad for a delicious lunch for two, or a yoghurt dip with grated cucumber as a starter.

Jenny Phillips is a qualified nutritionist and author of Eat to Outsmart Cancer.
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