Spiced Veggie Fritters- GF/no egg

by Lou Robbie

We love these fritters! In fact I made them twice at the Farm Walk and I was asked for the full recipe so here it is. This is especially for Kenneths mother Maureen, who I promised I would share this, so she can make them at home herself.

This September we are making a conscious decision to eat more Irish produce, the carrots and courgettes are from the farm. While the other ingredients are from further afield we are happy knowing that these came from Irish soil. And I tell my kids that when we eat these fritters. Oh and my daughter had these in her lunchbox for school and loved them.

Let us know if you try them.

Lou 🙂

Ingredients: makes 18

Method:

  • Step 1: Using a machine or box grater, grate the courgette, carrot, sweet potato and red onion, mix well.
  • Step 2: In a separate bowl add the chickpea flour, curry powder, chilli flakes, salt and pepper, mix well.
  • Step 3: Pour the seasoned chickpea flour all over the grated veggies and using you hands mix really well, this will take a few minutes. Really give it a good squeeze and work it almost like a dough. The liquid from the veg will help to form a batter with the flour.
  • Step 4: Warm a frying pan on a medium heat, add tablespoon of oil. Shape the mix into small patties fry for a couple of minutes, flip and fry again until cooked through. Transfer to a wire rack and repeat.

Courgette & Cheddar Fritters w/ tzatziki

by Lou Robbie

Courgettes are part of the squash family that originate in North America. But did you know these tasty dark green beauties were only grown and developed in the second part of the 1900’s in Italy! And now they have adapted to Irish soil and grown happily in our fields.

Home grown courgettes taste delicious with cheddar cheese. These fritters take just minutes to prepare and minutes to cook. We made garlicky tzatziki sauce to serve with them. Eat them warm from the pan.

Drop a couple of Irish courgettes and cucumbers in your basket for this one.

Lou 🙂

Ingredients: mades 8

For the fritters:

  • 1 small Irish courgette 250g approx
  • 1-2 tablespoons self raising flour, add more if the mix is very wet
  • 50g grated cheddar cheese
  • 1 egg
  • salt and pepper

For the tzatziki:

  • 1 cup plain yoghurt
  • 1 clove garlic
  • 3 inch piece of cucumber
  • zest 1/4 lemon
  • salt and pepper

Method:

Step 1: Coarsely grate the courgette and put it in a bowl. Add in the grated cheese, flour, salt and pepper. Give it a mix, whisk the egg and add that too.

Step 2: To make the tzatziki. Coarsely grate the cucumber put it in a sieve and squeeze out the extra liquid. Use this cucumber liquid for smoothies and juices. Add the grated cucumber to the yoghurt along with the finely grated garlic, lemon zest, salt and pepper, mix.

Step 3: Warm a non stick frying pan, medium heat, on the hob. Drizzle some oil to coat. Add a tablespoon of the courgette mix, fit 3-4 on the pan. Cook for a few minutes, flip and cook for another few minutes until golden brown. Lift them off onto kitchen paper, repeat with the next batch.

Serve warm with the tzatziki. Enjoy.