Baked courgette fritters

Baked courgette fritters

8 Servings


Our baked courgette fritters with avocado, tomato salsa are one of our favourite lunch/snack time things to grab. Especially at the moment when we are still happily working our way through a glut of courgettes in the garden. The courgette plant has the ability to take over the most organised of veggie beds, however it seriously delivers in volume of crop! Gluten free and made with just a handful of store cupboard ingredients these will keep well in the fridge for a few days, although they many not last that long! Don’t fancy the salsa? These are delicious served up with a dollop of hummus too. We hope you enjoy our baked courgette fritters.


1 large courgette (or two small/medium ones)

1 cup ground almonds

5 Tbsp ground linseeds

8 Tbsp Water

1tsp ground cumin

1/3 tsp pink salt

Cracked Pepper

Avocado and tomato salsa

1 ripe avocado

1 large tomato (seeds/pulp removed)

½ tsp ground cumin

Salt/Cracked Pepper

1 ½  Tbsp chopped flat-leaf parsley

Pre-heat oven to 170 degrees Celsius

In a small bowl mix together the linseed and water and set aside to thicken for 10 minutes.

Meanwhile grate the courgettes and place in a large bowl. Add the ground almond, cumin, salt and cracked pepper (to taste). Mix thoroughly, finish by mixing by hand. You will find it becomes dough like as the ground almond soaks up the moisture from the courgette.

Add in the thickened linseed/water mixture and mix together well. You should have a thick batter that you can shape by hand.

Shape into 8 large fritters and place on a baking stone or lined baking tray. Drizzle avocado oil over each fritter.

Bake at 170 degrees Celsius for 25-30 minutes.

Avocado and tomato salsa

Peel and pip the avocado, then chop the flesh into small cubes. Take the tomato and do the same. Mix together all the ingredients in a small bowl. Serve alongside your fritters.

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