It’s a little late in the season for zucchini (courgette) recipes I know, but if you are like me and have just been given two huge
zucchini marrow, well, you’ll be looking for clever ways to use them up! Our little plant didn’t survive being transplanted from our last house, so this has been the first year in awhile we have not had zucchini coming out our ears. I was gifted these monsters below by my mother-in-law, who had been given a bunch from a friend of hers. If you’ve ever grown them yourself you’ll know how quickly they grow and how more often than not, you’d do anything to get rid of a few… to friends, neighbours, friends of friends, strangers. I gladly accepted them.
Flavoured with a little fresh mint, lemon zest and salty feta cheese, these fritters are light and crispy on the outside while beautifully moist and tender within. The soft salty pockets of feta cheese are my favourite bits, but by all means leave it out to make this recipe gluten and dairy-free.
They are nice served warm, but even better if served straight from the pan, piping hot with just a little fresh lemon juice squeezed over top.
Looking for more ways to use up zucchini/courgette?
- gluten-free courgette, garlic and lemon spaghetti
- grilled courgette with parsley, olives and garlic crumbs
- chocolate courgette cake
gluten-free zucchini, mint + feta fritters
After grating your zucchini it’s important to get as much moisture out of it as possible otherwise your fritters will end up soggy. I find the easiest way to do this is to place it all into a clean tea towel, wrap up and wring it out until all the liquid stops dripping. Chickpea flour is also known as chana or besan and can be found at Indian grocery stores or your local health-food shop. To make this recipe dairy-free, simply omit the feta. If you can’t eat corn, replace the cornflour with another starch, like potato flour (potato starch), tapioca flour or even rice flour would work too.
serves 4 (makes around 16 medium fritters)
1/2 cup (60g) chickpea flour
2 tablespoons (20g) cornflour (corn starch)
1/2 teaspoon gluten-free baking powder
1/4 cup (60ml) cold water
zest 1 lemon
1/2 cup loosely packed mint, roughly chopped
1/4 cup (50g) crumbled feta
3 cups grated zucchini (courgette), about 3 small zucchini, excess moisture removed *see above
sea salt and black pepper
rice bran/olive oil, to shallow-fry
lemon wedges, to serve, optional
Sieve chickpea flour, cornflour (corn starch) and baking powder into a medium bowl. Whisk water and eggs together in a small bowl, then add to the flours, mixing to form a smooth batter. Add lemon zest, chopped mint, crumbled feta and grated zucchini (courgette). Season with a little sea salt and freshly ground black pepper, then mix to combine.
Heat a heavy-based frying pan over medium-high heat. Add a little rice bran/olive oil to cover the base of the pan. Spoon heaped tablespoonfuls of mixture into the pan, without over-crowding. Cook for approx 2 minutes, until the bottom is lightly golden brown, then flip over and continue to cook for a further few minutes until cooked through. Remove from the pan and place onto a plate lined with kitchen paper. Repeat with remaining fritter mixture until all are cooked. Serve immediately with a squeeze of fresh lemon juice.