Courgette & red pepper fritters

We had these delightful fritters for the first time the other night and they were really delicious! Great as a side dish or we just had them with some wilted spinach, yoghurt dip and some of the leftover kebab style chilli sauce Nick made the other day (recipe for that on the smashed roasty post)⁠



Prep time

15 minutes

Cooking time

30 minutes




For the fritters⁠
1 large courgette, grated⁠
1 large potato, grated⁠
1 red pepper, finely chopped ⁠
1/2 onion, grated⁠
60g flour⁠
1 clove of garlic, crushed⁠
1/2 tsp salt⁠
1/2 tsp dried thyme⁠
1/2 tsp dried oregano⁠
Neutral oil (we used rapeseed) ⁠

For the yoghurt dressing⁠
200g Vegan yoghurt (we used @oatly Oatgurt)⁠
Juice of 1 lemon⁠
1 clove of garlic, crushed ⁠
Handful of parsley, finely chopped ⁠
Salt & pepper ⁠


1. Place all the grated ingredients into a clean tea towel or cheese cloth and squeeze out as much liquid as possible. (You can also do this with a sieve and pressing the mixture against it)⁠

2. Put the drained mixture into a large bowl, add in the red pepper, garlic, and all the dry ingredients and mix thoroughly. ⁠

3. Roll the mixture into balls and then flatten into patties about 2-3cm thick. ⁠

4. Add enough oil into a frying pan so that it is about 1cm deep and heat it to medium/high⁠

5. Fry the fritters for 3-4 minutes each side, flipping halfway through until lovely and golden brown. ⁠

6. While they’re cooking, make the yoghurt dressing. Mix together the yoghurt, lemon juice, garlic and parsley. Season to taste with salt and pepper. ⁠

7. Remove them from the pan to drain on kitchen paper and immediately hit them with a good pinch of sea salt. Arrange in the plate drizzled with the yoghurt dressing.

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