Courgette Fritters With Thai Peanut Sauce


Courgette Fritters With Thai Peanut Sauce

  • Prep Time 30m
  • Cook Time 25m
  • Servings 2


  •  750 g courgettes
  •  1 red onion
  •  2 Tbsp coconut oil
  •  2 garlic cloves, crushed
  •  100 g rice flour (or other flour)
  •  1 tsp ground coriander
  •  1 tsp cumin
  •  1 chilli, finely chopped
  •  180 ml oat milk
  •  1 Tbsp ground flax seeds
  •  1 handful fresh coriander, chopped
  •  Juice of 1 1/2 limes
  •  Salt, to taste
  •  Pepper, to taste
  •  2 Tbsp peanut butter
  •  2 Tbsp tamari soy sauce
  •  1 Tbsp sesame oil
  •  1 Tbsp maple syrup
  •  1 tsp dried chilli flakes
  •  1 spring onion
  •  40 ml water


  • Grate the courgettes and red onion. Let drain for 10 minutes in a sieve then squeeze out any remaining liquid.
  • In a pan, melt 1 tablespoonful of coconut oil and sauté the courgette, onion, and garlic for 5 to 10 minutes. Remove from heat and allow to cool.
  • Place the flour in a large mixing bowl, add the coriander and cumin, and stir well.
  • Add the courgette mixture to the flour mixture, along with the chilli, oat milk, flax seeds, coriander, and juice of 1 lime. Season with salt and pepper.
  • Melt the remaining coconut oil in a pan. Form the mixture into patties, place in the pan, and cook over medium-high heat for 5 to 7 minutes. Turn and cook the other side, until brown and crispy.
  • Place the peanut butter in a bowl and add the soy sauce, sesame oil, and maple sauce. Stir until creamy and smooth.
  • Add the dried chilli flakes, remaining lime juice, and spring onion and stir. Add the water for a thinner consistency.
  • Drizzle the peanut sauce over the fritters and serve.

Recipe adapted from Wrapped in Newspaper