Crispy Courgette Chickpea Fritters with Tomato Mint Yogurt

Crispy Courgette Chickpea Fritters with Tomato Mint Yogurt 🥒🍅 These little fritters are crisp at the edges, soft and herby inside, and brilliant with a cool tomato mint yogurt. They are easy enough for a weekday lunch, but still feel like something you would happily put in the middle of the table with lemon wedges and a salad. Yield: 4 servings Time: about 40 minutes Ingredients 🛒 For the fritters: - 2 medium courgettes, coarsely grated - 1 tsp fine sea salt, divided - 1 x 400 g can chickpeas, drained, rinsed and patted dry - 2 spring onions, finely sliced - 2 tbsp chopped parsley - 1 tbsp chopped mint - Zest of 1 lemon - 1 garlic clove, finely grated - 1/2 tsp smoked paprika - 1/4 tsp ground cumin - 1 large egg - 55 g plain flour, plus 1-2 tbsp more if needed - Black pepper - 2-3 tbsp olive oil, for frying For the tomato mint yogurt: - 220 g thick Greek yogurt - 120 g cherry tomatoes, finely chopped - 1 small garlic clove, finely grated - 1 tbsp lemon juice, plus more to taste - 1 tsp olive oil - 2 tbsp chopped mint - Pinch of salt To serve: - Lemon wedges - Extra mint or parsley - Sliced cucumber or a simple green salad Method 👩‍🍳 1. Put the grated courgette in a sieve with 3/4 tsp salt. Toss well and leave for 10 minutes. Squeeze firmly in a clean tea towel until the courgette feels almost dry. This step is what makes the fritters crisp instead of soggy. 2. In a large bowl, roughly mash the chickpeas with a fork. Keep some pieces chunky so the fritters have texture. 3. Add the squeezed courgette, spring onions, parsley, mint, lemon zest, garlic, smoked paprika, cumin, egg, flour, black pepper and the remaining 1/4 tsp salt. Mix until the mixture holds together when pressed. If it feels too wet, add another tablespoon of flour. 4. Shape into 12 small fritters, about 1 cm thick. Keep them compact, but do not pack them so tightly that they become dense. 5. Heat 1-2 tbsp olive oil in a wide non-stick or cast-iron pan over medium heat. Fry the fritters in batches for 3-4 minutes per side, until deeply golden, crisp-edged and cooked through. Add a little more oil between batches if the pan looks dry. 6. While the fritters cook, stir together the yogurt, chopped tomatoes, garlic, lemon juice, olive oil, mint and a pinch of salt. Taste and add more lemon if you want it brighter. 7. Serve the fritters hot with generous spoonfuls of tomato mint yogurt, lemon wedges, herbs and cucumber or salad on the side. Serving and storage tips ✨ The fritters are best straight from the pan, while the edges are crisp. For meal prep, chill cooked fritters for up to 3 days, then reheat them in a dry pan, oven or air fryer until hot and crisp again. Keep the yogurt separate and spoon it on at the end. Save this one for a fresh vegetarian plate with crunch, herbs and cool creamy contrast. 🌿 Tasteloom.club