Carrot and Courgette Fritters

These delicious fritters were born out of necessity after I needed to use up some carrots and courgettes leftover in my fridge. Since then, they have become a regular feature in my house. Even my OH loves these and looks forward to eating fritters for dinner!

Soft and fluffy, these golden nuggets are very easy to make and taste like savoury pancakes. Full of wholesome goodness for your tummy. And they are part of your five a day – bonus!

I serve these fritters as a main course with a salad of rocket leaves, toasted pecan nuts and pickled baby beetroots; and drizzle of minty yoghurt sauce. I love how the peppery, nutty and sweet flavours go well with these carrot and courgette fritters. I would also happily serve these fritters as a canapé at parties with a homemade spicy tomato salsa sauce.

Carrot and Courgette Fritters

Prep Time: 40 minutes

Cook Time: 10 minutes

Total Time: 50 minutes

Serves: 4

Carrot and Courgette Fritters

Ingredients

  • 2 courgettes
  • 2 carrots
  • 100g feta cheese, crumbled
  • 120g plain flour
  • 7g baking powder
  • 30g coriander, finely chopped
  • 2 large eggs, beaten
  • 2 spring onions, finely chopped
  • 1 tbsp dried mint
  • 1 tsp cumin powder
  • 1/2 tsp red chilli flakes
  • Sea salt and freshly ground pepper to taste
  • Olive oil for frying
  • Limes for garnish (optional)

Method

  1. Grate carrots and courgettes and set aside for 20-30 minutes.
  2. Using your hands squeeze out as much water as possible from the carrots and courgettes. I used a clean tea towel over a colander to squeeze out the last bit of water. This will prevent the batter from getting soggy.
  3. Put the courgettes and carrots in a large bowl, and add all the remaining ingredients. Mix well to form a thick batter.
  4. Place a large non stick frying pan over medium heat and add approximately a tablespoon or two of oil. When the oil has heated, place a tablespoon of the batter into the pan and flatten to form a thin circle. Repeat this step, ensuring you leave enough space in the pan in between each fritter. Cook each fritter for about 2-3 minutes before flipping over and frying the other side for another 2-3 minutes, or until they are cooked through. Remove the fritters from the pan and place on a paper towel to drain the oil. Serve immediately with a rocket, beetroot and toasted pecan salad, as well as minted yoghurt and a squeeze of fresh lime juice.

Notes

I make my fritters quite thin so that they can be pan fried for 2-3 minutes on both sides. If you are making your fritters thicker, you will need to pan fry for longer, or put them in the oven to ensure the middle is cooked.

I am linking these fritters to a number of challenges this month including: January’s Four Seasons Challenge by Louisa at Eat Your Veg, the theme is virtuous foods; Family Foodies challenge currently hosted by Vanesther at Bangers and Mash and run by Louisa at Eat Your Veg, with the theme hidden goodies; Cooking with Herbs by Karen at Lavender and Lovage; Ren Behan’s Simple and In Season event, as carrots are currently in season; and Nayna of Simply.Food’s Veg Box challenge.

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39 Comments

  • Posted January 21, 2014

    Sylvia

    This is something for me! I don’t like to eat courgette when I see it, but when it’s hidden with other goodies I don’t mind :) Feel like a fussy kid! xx

    • Posted January 24, 2014

      Tina Anand

      Your comment made me smile. Try them and let me know how you get on xx

  • Posted January 21, 2014

    Dannii @ Hungry Healthy Happy

    I love veggie fritters, especially when they have feta in them 😀
    I like making beetroot fritters too.

    • Posted January 24, 2014

      Tina Anand

      Thank you Dannii. Beetroot fritters sound excellent too.

  • Posted January 21, 2014

    Madeleine Morrow

    This looks gorgeous and what a beautiful photo too. Having veggie friends for lunch this weekend and this looks just the business. Do you think it would work if I baked the fritters instead of frying – just by way of reducing the fat content for those of us with cholesterol issues?

    • Posted January 24, 2014

      Tina Anand

      Thank you Madeleine. I’ve not tried baking them but I guess if you make the patties a little thicker then you could possible bake them? I’ve just scoured the internet and seen that others have successfully cooked them in the oven on a lined baking tray for 20-30 minutes (flipping them over halfway).

  • Posted January 21, 2014

    Nazima

    fabulous idea. I love fritters and these are a perfect little appetiser for a dinner party I think!

    • Posted January 24, 2014

      Tina Anand

      Thank you for visiting my blog Nazima. Yes I agree, they would definitely go well as an appetiser. Although, I think I should try baking them instead of pan frying. Will be healthier and it means I can play host to my guests rather than being chained to the kitchen stove :-)

  • Posted January 21, 2014

    London Unattached Lifestyle and Travel

    These do look fabulous! I think I’ll be busy working out the calories and seeing how well they work for 5:2 – feta I know is a ‘good’ cheese

    • Posted January 24, 2014

      Tina Anand

      Thank you Fiona. I had no idea that feta is a good cheese. That pleases me as I can’t get enough of feta. I would be interested to know how they work for 5:2. Do let me know.

  • Posted January 21, 2014

    Choclette

    Ooh, veggie fritters with feta – sounds divine, especially served with yogurt sauce.

    • Posted January 24, 2014

      Tina Anand

      Thank you Choclette. Next challenge will be to make fritters with chocolate in them. Your blog has inspired me.

  • Posted January 21, 2014

    Nayna Kanabar

    These look delicious and tasty.Please do send them to In my VEG BOX~Carrots event at citrusspiceuk

    • Posted January 24, 2014

      Tina Anand

      Thank you Nayna. Will link up now.

  • Posted January 21, 2014

    Louisa Foti

    Oh yummy! Great way to use up a few veggies and a very tasty treat indeed. Loving the feta, coriander, mint and chilli in there. Thanks so much for linking up to this month’s Four Seasons Food, they’re certainly ‘Virtuous’ :)

    • Posted January 24, 2014

      Tina Anand

      Thank you Louisa. Glad you liked all the flavours in the fritters.

  • Posted January 21, 2014

    Vanesther

    Just yum! Love the look of these dainty little fritters and I’m sure my kids would go crazy for them too. A great entry for this month’s Family Foodies challenge and a perfect way to sneak a few veggies passed unsuspecting fussy eaters!

    • Posted January 24, 2014

      Tina Anand

      Thank you Vanesther. It is the perfect treat for grown ups and kids.

  • Trackback: January’s Family Foodies challenge: hidden goodies « Bangers & Mash

  • Posted January 22, 2014

    HedgeComber

    Brilliant idea and I’m always looking for ways to use up a glut of courgettes.
    Janie x

    • Posted January 24, 2014

      Tina Anand

      Fritters are an excellent way to use up any vegetables lurking in your fridge, or garden for that matter.

  • Posted January 22, 2014

    Karen Burns Booth

    JUST gorgeous and such amazing ingredients too, what a great melange of tastes and flavours!

  • Posted January 22, 2014

    Jacqueline Meldrum

    I love them! They look great with the drizzle of minty yoghurt on them. What a great meal.

  • Posted January 23, 2014

    recipesfromapantry

    Hey T, apart from the fact that I love courgette fritters I have been desperate to find a way to make em photograph nice. Now I know.

    • Posted January 24, 2014

      Tina Anand

      Thank you Bintu. Yes, they are quite tricky to photograph. Glad you liked this one :-)

  • Posted January 24, 2014

    Deena Kakaya

    I love this recipe, it’s one of my faves! Your pic is lovely too. I shared something along this line during Diwali, hope you’ll take a look xxx

    • Posted January 24, 2014

      Tina Anand

      Thank you Deena. Yes I do remember seeing your fritters and commenting on how lovely they are, as too are so many other recipes on your blog. Lots of creativity with ingredients and spices.

      • Posted January 24, 2014

        Deena Kakaya

        Hi Tina, thank you so much for your kind words about my recipe, I’m so grateful. I’m enjoying your wonderful site too, it’s great to connect with you x

  • Posted January 24, 2014

    Sarah, Maison Cupcake

    These sound lovely – beautifully presented too.

  • Posted January 27, 2014

    Ren Behan

    Gosh I would love these – love carrot and courgette and I especially love the pickled beetroot accompaniment, Bookmarked! Thank you for entering Simple and in Season – lovely photo too. x

    • Posted January 27, 2014

      Tina Anand

      Thank you Ren. Am very happy to see Simple and in Season back.

  • Posted January 29, 2014

    LondonKiwiEmma

    One of my favorite brunch items right there! Sweetcorn fritters especially 😀

  • Posted January 30, 2014

    Heidi Roberts

    Surprising how you can turn everyday things into such a delightful meal!

  • Trackback: Family Foodies: your favourite ‘hidden goodies’ recipes | Bangers & Mash

  • Posted February 2, 2014

    manjirichitnis

    super good! I love courgettes and who doesn’t love fritters !Pecan Nuts ummm yumm mmm

  • Trackback: January’s Four Seasons Food WHOPPER Round-Up! | Eat your veg

  • Posted August 4, 2014

    Sophie

    Lovely! Perfect for using up a glut of courgettes, I replaced the coriander with parsley and left out the bicarb just as nice!

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