Courgette Fritters with Tzatziki dip (Makes 12)

May 31, 2017


Mum was the guru with making various fritters with veggies freshly grown in the garden. I have modernised this a little to boost the flavour, and also found that fresh tzatziki complements this well.  These do not last, so be quick at eating them when they arrive at the table.


Ingredients: (for the fritters)

  • 2 x grated courgettes

  • 1 x can of chickpeas

  • 1 x red onion

  • 2 x garlic cloves

  • 2 x  slices of malt seeded bread (I use Vogels)

  • Pinch of chilli flakes

  • Zest of one lemon

  • Sprig of coriander or parsley (I alternative dependant on what I fancy)

  • 50g of plain flour (a little extra if mix is too wet)

  • 1 x large egg

  • Salt & Pepper to taste

  • Vegetable oil for frying


  1. Heat the vegetable oil in a frying pan

  2. In a food processor, pulse all the ingredients together and ensure all has well combined.  if the mix is too wet then add a little more flour

  3. Dollop a generous tablespoon into the hot oil and allow to fry on both sides until golden brown

  4. You can eat this cold or warm

Ingredients: (for the tzatziki)

  • 240g of greek yogurt (I like Yeo Valley)

  • 1 x small cucumber (180g)

  • 1 x lemon

  • Sprig of mint (chopped)

  • 1 x garlic clove (crushed)

  • 1 x tbsp. of olive oil

  • Pinch of salt (add more as you taste)


  1. Grate the cucumber into a sieve and add the salt

  2. Leave for 15 to 20 minutes and then squeeze out the juice

  3. In a mean bowl, add the yogurt, cucumber, crushed garlic, pinch of salt, oil, juice of a lemon and mix together

  4. Add the chopped mint to the top and leave for an hour for the flavours to infuse and then dig in.  Tastes even better the next day.

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