A tasty, easy way to serve up courgettes is by grating them into chickpea flour & ricotta batter in these healthy courgette fritters. Perfect for brunch served with a poached egg, or for lunch with a side salad! The chickpea flour, ricotta and eggs bring protein and a soft, light texture. If you don’t have chickpea flour, you can replace it with an equal weight of instant oats for an equally light and tasty fritter. Serve alongside a tingly harissa yogurt for dipping or spreading.
Toss the grated courgette with the salt and set aside for 5 minutes to draw out the moisture. Place into a sieve (strainer) set over the sink and squeeze the courgette to remove as much liquid as possible.
Tip the squeezed courgette into a large bowl and add the ricotta, chickpea flour, egg, baking powder, garlic granules and ground cumin. Stir together until completely mixed.
Heat half the oil in a medium non-stick frying pan over a medium-low heat. Drop 3 tbsp mounds of batter into the pan and flatten each out slightly. Allow to cook until the underside is browned then flip and allow to cook until the other side is browned.
In a small bowl, mix the mint and salt into the yogurt then swirl through the harissa. Serve alongside the fritters for dipping.
For even more protein, try whisking 1 tbsp of neutral whey protein into the harissa yogurt to serve alongside these healthy courgette fritters.
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