Courgette and Paneer Fritters

One of the best ways to use and enjoy courgettes (you may know it as zucchinis or baby marrows) has to be as fritters. And these Courgette and Paneer Fritters are packed with flavour and make for a delicious veggie lunch or dinner. On top of that they are still good enough to eat the next day, which make them a superb option for a packed lunch. The addition of turmeric and garam masala to the batter gives the Courgette and Paneer Fritters a fabulous golden colour and a mild, spicy flavour which is a perfect match to the paneer. The idea to add turmeric comes from a Claire Thomson recipe I saw on Instagram. I also liked the addition of the chickpeas and yoghurt, making the fritters substantial enough to be a meal on their own. I added the garam masala to the mix to give the fritters a bit of an extra Indian flavour. You can use the cake flour as in the recipe or replace it with chickpea flour (also know as gram flour) to make the fritters gluten free. And of course, the fresh mint and coriander keeps these fritters within a delicious Indian flavour profile but you could replace the coriander with parsley. I served the Courgette and Paneer Fritters with dollops of plain yoghurt, quick pickled cucumber, a fruity mango chutney and wedges of fresh lime. If you want to make these for breakfast flavour, serve the fritters topped with crispy fried bacon. Yum! For another delicious courgette fritter recipe idea, have a look at these Courgette Fritters with Peas, Feta and Green Goddess Dressing. Scrumptiously packed with veggies and dollops of a herby sauce. Don’t feel like frying? This Baked Mücver, a baked version of the Turkish Courgette Fritter. Pronounced “moojvair”, it is a classic Turkish fritter made with grated courgettes. So delicious and totally worth making.

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Courgette and Paneer Fritters

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Ingredients

  

• 650 g zucchini baby marrows, coarsely grated
• 1 tsp salt
• 150 g paneer coarsely grated
• 1 tin chickpeas drained and roughly mashed
• 50 g plain flour
• 1 tsp baking powder
• a handful of chopped coriander and mint
• 1 tbsp extra virgin olive oil
• 3 eggs
• 125 ml plain yoghurt
• 2 tsp garam masala
• 1 tsp turmeric
• 1 tsp sea salt flakes
• 1/2 tsp freshly ground black pepper
• oil for frying

Instructions

 

• Place courgettes in a colander set over a bowl and stir through 1 tsp salt
• Set aside for 15 minutes, then squeeze to remove any excess liquid and place in a bowl
• Add the paneer, chickpeas, flour, baking powder, herbs and olive oil and mix to combine
• Beat the eggs with the yoghurt and spices until combined
• Season the egg mixture and add to the courgette and mix until combined
• Heat some oil in a large non-stick frypan over medium heat
• Spoon a 1/4 cup zucchini mixture per fritter into the pan and flatten slightly with a spatula
• Cook for about 4 minutes each side until golden and keep warm on a paper towel
• Repeat with remaining mixture until all the fritters are cooked and serve