Courgette Fritters with Basil and Dill Dressing

Vegetable fritters are an ingeniously tasty way of getting vegetables in you. They’re basically a pancake batter that’s crammed with whichever vegetables you happen to have lying around. I’ve chosen courgettes and spring onions because of their fresh taste and the fact that courgettes grate really well (though you do have to squeeze the moisture out before cooking them).

These are ready to start frying in about 10 minutes and are also gluten-free, so everybody can enjoy them. They are great to have with rice, or even some bread and humous. I had mine this way with the addition of some stuffed vine leaves Pan-fried tomatoes give these a real Mediterranean feel, so it’s worth considering this in your choice of accompaniments.

If you enjoy the recipes here, please show your support for this blog by clicking on the ads to help keep the free content coming!

Courgette Fritters with Basil and Dill Dressing

Courgette Fritters with Basil and Dill Dressing

Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Cuisine British
Servings 4



    For the Batter:

    • 200 g chickpea flour
    • 3 tbsp nutritional yeast
    • 1 tsp salt
    • Pinch black pepper
    • 1 tsp Dijon mustard
    • 2 tsp garlic puree
    • 300 ml cold water
    • For the Veggies:
    • 2 courgettes washed
    • 2-3 spring onions thinly sliced
    • A few sprigs fresh dill chopped
    • 2 tbsp flavourless oil per batch for frying

    For the Basil and Dill Dressing:

    • 30 g fresh basil leaves
    • 30 g fresh dill
    • 2 tsp garlic puree
    • 10 g vegan parmesan grated
    • 30 g chopped hazelnuts
    • ¼ tsp salt
    • 200 ml olive oil
    • Juice of ½ lemon

    To Serve:

    • 3-4 Large tomatoes cut into quarters
    • 1 tsp dried oregano
    • Pinch salt
    • A few sprigs of fresh dill.


    • First make the batter buy putting all the batter ingredients, apart from the water, into a mixing bowl. Add the water gradually, whisking the whole time to prevent lumps from forming.
    • Grate the two courgettes with a standard grater, then put the gratings onto a clean tea towel. Squeeze them out over the sink to get rid of as much moisture as possible, then add them to the batter. Add the spring onions and dill also, then stir until combined. Set aside until ready to cook.
    • Now make the basil and dill dressing by putting all of the dressing ingredients into a blending jug and blending until completely smooth. Pour the dressing into a container and chill until ready to use.
    • Heat two tablespoons of oil in a frying pan, until quite hot, then spoon 2 tablespoons of the courgette batter into the pan to make one fritter. Do this three or four times, leaving room between each fritter so that you can easily turn them over (I comfortable got four in my pan).
    • Cook the fritters for 3-4 minutes each side on a medium high heat, until they have browned nicely, then transfer each batch to a low oven to keep warm. Repeat this until all of the batter is gone.
    • To cook the tomatoes, heat a little more oil in the pan and fry the tomatoes for 6-8 minutes, until they start to char (they will spit quite a bit during this, so you might want to use a splatter guard to protect your cooker top). Add the dried oregano and salt to the tomatoes about 1 minute before the end of cooking.
    • To serve, put 4 of the fritters onto a plate and drizzle over the dressing, serve some of the tomatoes on the side and add a sprig of dill.
    Keyword basil, courgette, fritters, vegan
    Tried this recipe?Let us know how it was!




    Asparagus, Mushroom and Leek Pastries

    April 23rd marks the start of asparagus season and we are now starting to see British asparagus appear on the shelves. Young asparagus is a thin and tender vegetable that is perfect for cooking a variety of dishes. It cooks quickly, so you must keep an eye on it. The more mature plant is thicker…

    Vegan Meatballs in Tomato Sauce

    What is it about a plate of plump vegan meatballs in a rich tomato sauce, nestled comfortably on a soft pillow of spaghetti that is so satisfying even before a single mouthful is taken? It is a dish where even the sight and smell of it has its own umami. It creates thrilling anticipation from…

    Vegan Enchiladas

    To veganise something like Enchiladas now is incredibly easy with the variety of ingredients available in most supermarkets. For this one I have used fresh vegan mince, along with mushrooms and onions for the chilli base. Don’t worry if you don’t like eating vegan mince, you can always substitute this chilli for my Sweet Potato,…

    Spanish Lentils with Vegan Chorizo and Black Pudding

    I first tried this dish about 25 years ago, when my Spanish girlfriend made it for me in a bedsit we shared in North London back in the mid-nineties. It was cooked on one of those old Baby Belling stoves that you would often see in bedsits back in those days (they might still have…

    Vegan Fudge Cookies

    We’ve been enjoying packets of vegan fudge in our house for quite a while now and a recent conversation with my wife got me thinking about how great it would be to have the fudge in a cookie, just like it was chocolate chip. This recipe is the product of that discussion: a very simple…

    Please follow and like us:
    Tweet 20

    Leave a Reply

    Wordpress Social Share Plugin powered by Ultimatelysocial
    Scroll to Top
    %d bloggers like this: