Tuesday 26 October 2010


I only got to eat courgettes (zucchini) when I came to London. It is not a strange taste to me as it is similar to some vegetables we have back home. I love courgettes but only when it is done just right. Underdone or overcooked courgettes taste equally bad to me. If made into fritters they always come out just right.

There are a lot of versions of courgette fritters. That just shows how well they are liked because they are just simply delicious. Vegetables need not be boring and may I say, if cooked like this, could be rather addictive. 

This is a quick and easy recipe for courgette fritters. They can be served as starters or as a side dish. As an Asian twist, I serve them with a ginger and soy sauce dipping sauce. This recipe makes 10 fritters.  

Ingredients for the fritters:

3 cups finely diced,shredded or roughly grated courgettes
1/2 cup spring onion rounds
1 medium onion, chopped and fried in oil until soft
2 cloves of garlic, crushed
3 medium eggs, beaten
1/2 c. flour
1 tsp. salt
cooking oil


Mix all of the ingredients together.

Drop spoonfuls onto pre-heated oil. Shallow fry on low heat until golden brown. The raw courgettes should be cooked by the time the fritters are golden. 

Drain on kitchen paper to absorb the excess oil. Serve with ginger soy dip.

Ingredients for the dip:

1"x1" ginger, cut in fine strips
1 tbsp. of brown sugar
2 tbsps. light soy sauce
1/2 c. vinegar
1/2 tsp. sesame oil
1/2 red finger chilli in diagonal slices 

Mix together and serve as dip for the fritters.

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  1. Sounds amazing. I think we will use up those zucchini's we have sitting around tonight!!


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