Try these courgette fritters, then check out our leek fritters, cauliflower fritters, pea fritters and chickpea fritters. You will need a spiralizer for this recipe – check out our guide to the best spiralizers to buy here!


  • 50g self-raising flour
  • ½ tsp ground turmeric
  • 1 tsp cumin seeds
  • 3 eggs
  • 1 courgette
  • spritz of spray oil
  • rocket dressed with olive oil and lemon juice, to serve
  • hot sauce, to serve (optional)


  • STEP 1

    Tip the flour, turmeric, cumin seeds, 1 of the eggs and lots of seasoning into a bowl, then whisk in 50ml of water to create a batter that has a dropping consistency. Use a spiralizer to turn the courgette into long thin noodles, then gently fold into the batter.

  • STEP 2

    Spray a non-stick frying pan with oil and put over a medium-high heat. Divide the batter into 4 (snip any long courgette spirals) and, in batches, cook for 2-3 minutes on each side until golden and puffed, then flip and repeat. Keep warm in a low oven.

  • STEP 3

    Heat a large pan of water to a gentle simmer. One by one, crack the remaining eggs into a cup or ramekin, then gently pour into the water. Cook for 2 minutes until the whites have just set, then remove with a slotted spoon.

  • STEP 4

    Divide the fritters onto 2 plates, top with a poached egg and serve alongside dressed rocket and hot sauce, if you like.


Adam Bush Chef Portrait
Adam BushDeputy food editor

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