This simple dish is my to go lunch when I fancy something quick and healthy. Courgette fritters are really quick to make and you can eat them with anything you like. Sometimes I top them with some raw sauerkraut or my Simple Beetroot Dip, but for this post I’ve made them with a beetroot and apple coleslaw which is equally delicious.
To make the fritters, grate the courgette coarsely to keep the shape better when frying and flatten them with a fork. I tend to use buckwheat flour, but you could happily substitute that with spelt flour or other flour of your choice to suit your needs. Happy cooking:)
Yield: 1 to 2 servings
Courgette Fritters with Beetroot and Apple Coleslaw
Ingredients
Courgette Fritters:
- 1 courgette
- 1 garlic clove
- 1 egg
- 2 tbsp buckwheat flour
- salt & pepper
- olive oil
Beetroot and Apple Coleslaw:
- 1 beetroot
- 1 apple
- 2tsp olive oil
- 2tsp apple cider vinegar
- salt & pepper
To garnish:
- 1tbsp pumpkin seeds
- fresh parsley
Instructions
- Wash, trim and coarsely grate courgette into a small bowl.
- Add crushed garlic clove, egg, buckwheat flour, salt and pepper and mix all together.
- Heat a frying pan over a medium heat, add little olive oil and fry the fritters on both sides until golden brown.
- To prepare the coleslaw peel and coarsely grate beetroot.
- Wash and coarsely grate apple.
- In a bowl mix beetroot and apple together with olive oil, apple cider vinegar, salt and pepper.
- Arrange the fritters on a plate, top with coleslaw mixture and garnish with pumpkin seeds and fresh parsley.
Another recipe I tried while my foodie friend Helen was staying :-) We both loved these and I found the mix really easy for frying too – do you think that’s because of the buckwheat flour? I really like this flour! The beetroot and apple coleslaw was just perfect – really fresh tasting! We added some natural yoghurt on top, and also tried the fritters with some tahini and a little chilli, too. I’ll definitely make these again. Thanks :-) Txx
Hi Teresa, thank you! So happy that you’ve enjoyed these:) I’ve tried the fritters with few different flours and find that buckwheat or spelt flour works the best. Love the idea of tahini or yoghurt on top:) xx