Indian Courgette Fritters (GF)

Following on from my basic recipe of Easy Courgette Fritters – this has been one of my favourite flavour combinations so far. Gently spiced courgette fritters, topped with a gooey fried egg, it’s a combination that you can’t go wrong with! Naturally gluten and dairy free, these are intolerance friendly too.


Well…you can’t top something with an egg and not get that runny yolk picture though can you. {the answer is no, no, you cannot}


A note on the chickpea flour: make sure to check the ingredients on the back of the packet of the brand of chickpea flour you choose. There are a lot around which aren’t 100% chickpea flour, but have been bulked out with other flours such as rice, corn or lentil flour etc. Obviously you can use another flour, but the chickpea really does enhance the indian-esque flavour of these fritters!


  • 140g courgette, grated
  • 40g (1/2 medium) red onion, diced
  • 5 sprigs fresh coriander, finely chopped
  • 60ml egg white
  • 1 tsp tamari or light soy sauce
  • 20g chickpea flour, sieved if necessary
  • 1/4 tsp turmeric
  • 1/4 tsp ground cumin
  • 1/4 tsp ground coriander
  • 1/2 tsp garam masala
  • salt, to taste
  • 1 large egg
  • oil, for cooking


  1. Combine all of the ingredients together in a bowl and mix it all up until it’s combined and no lumps of flour remain.
  2. Heat a pan to medium heat. Spray with oil or add oil of choice. Add a dollop of the mixture to make roughly American pancake sized fritters. Cook for a couple of minutes until set before flipping and cooking on the other side – much like you would do with pancakes.
  3. Stack up on a plate, wipe the pan, add a tsp of coconut or rapeseed oil, fry your egg and sprinkle with chilli flakes.


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