Courgette fritters with dill and coriander dipping sauce

Perfect for a party platter.

Courgette fritters with dill and coriander dipping sauce


Makes 20

2 courgettes, grated, drained
1 Tbsp finely chopped ginger
1 carrot, grated
½ cup flour
1½ Tbsp cornflour
1 egg, lightly beaten
pinch salt
freshly ground black pepper, to taste
canola oil spray for frying

Dill and coriander dipping sauce:
1 cup rice vinegar
½ cup brown sugar
1 Tbsp fish sauce
2 Tbsp finely chopped dill
2 Tbsp finely chopped coriander


Place courgettes in a large bowl, then add remaining ingredients, except oil. Mix gently until combined.
Heat a large heavy-based frying pan. Spray lightly with oil.
Drop heaped teaspoons of mixture into the pan and fry until bubbles form on the surface of the fritters, or about 2 minutes.
Turn over and cook other side until golden brown.

Dipping sauce:
Place the vinegar and sugar in a small pan and bring to the boil. Reduce heat and simmer for 5 minutes.
Add fish sauce, remove from heat and cool.
Add herbs and transfer to a serving bowl.
Serve the fritters with dill and coriander glaze as a dipping sauce on the side.

Nutrition Information Panel

Per Serving [20 Serves]
Energy 162kj
Protein 1.0g
Total fat 0.3g
- saturated fat LESS THAN 1g
Carbohydrates 7.6g
- sugars 5.0g
Fibre 0.4g
Sodium 83mg

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