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Thomasina Miers is a master of making vegetables sing, giving them bold, gutsy flavours and plenty of texture. This recipe brings together the delicate sweetness of courgettes with the earthy, aromatic punch of Greenfields Ras El Hanout. Pan-fried until golden and crisp, these fritters are perfect for dunking into a smoked paprika yoghurt dip. Serve them as a mezze, a light lunch, or pile them high for an alfresco summer spread with friends.
Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
For the fritters:
3 medium courgettes, grated
1 tsp salt
1 small onion, finely chopped
2 cloves garlic, finely chopped
1 large handful fresh coriander, chopped
1 large handful fresh mint, chopped
1 tsp Greenfields Ras El Hanout
75g plain flour
1 tsp baking powder (Greenfields Baking Powder)
2 medium eggs, beaten (or egg substitute for vegan)
Olive oil, for frying
For the smoked paprika yoghurt:
200g Greek yoghurt
1 tsp Greenfields Smoked Paprika
Juice of ½ lemon
Pinch of salt
Place the grated courgettes in a colander, sprinkle with the salt, and leave for 10 minutes. Squeeze out as much liquid as possible with your hands or a clean tea towel.
In a large bowl, mix the courgettes with the onion, garlic, coriander, mint, and Ras El Hanout.
Stir in the flour and baking powder, followed by the eggs, mixing until combined. The mixture should hold together – if too wet, add a little more flour.
Heat a generous glug of olive oil in a frying pan over medium heat.
Drop heaped tablespoons of the mixture into the pan, flattening slightly. Cook for 2–3 minutes per side until golden and cooked through. Drain on kitchen paper.
For the dip, mix the yoghurt, smoked paprika, lemon juice, and salt in a small bowl.
Serve the fritters hot, with the dip on the side and an extra sprinkle of fresh herbs.
Calories: 265 kcal
Protein: 8g
Carbohydrates: 21g
Fat: 17g
Fibre: 4g
Salt: 0.8g
The Ras El Hanout makes the courgettes taste like you are on holiday
The ingredients used in this recipe could also be used to create…
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