Vegan Courgette Fritters Recipe - Great British Chefs

Courgette, spelt and cumin fritters, courgette, parsley and cashew salad

Main
easy
4
45 minutes

PT45M

Tredwell's chef Chantelle Nicholson celebrates the joys of plant-based cooking in this vegan courgette fritter recipe, served with a colourful courgette salad and scattered with cashews and parsley for a super summery finish.

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Ingredients

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Metric

Imperial

Courgette fritters

6 courgettes
2 large shallots
2 garlic cloves, crushed
20g of cumin seeds, toasted and crushed
20g of parsley, chopped
1/4 lemon, zested
50g of vegan cheese, grated
30g of flour
200g of spelt, cooked
1/2 tsp mustard powder
salt
olive oil, to fry the shallots

Dressing

50ml of olive oil
10ml of Chardonnay vinegar
1/2 lemon, zested

Salad

4 pale green courgettes, halved lengthways
2 yellow courgettes, finely sliced lengthways
2 courgettes, green, finely sliced into rounds
1/4 bunch of parsley, leaves chopped
120g of cashew nuts, toasted and roughly chopped
olive oil
salt

To serve

parsley cress, to garnish

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Begin by making the fritters. Grate the courgettes, place in a colander and sprinkle with a little sea salt. Leave to salt for 15 minutes before squeezing well to wring out any moisture

6 courgettes
salt

Dice the shallots and sauté in olive oil over a medium heat without colour until softened. Allow to cool

2 large shallots
olive oil, to fry the shallots

Mix the courgettes and shallots with the remaining fritter ingredients until well-combined. Fry off a small piece of the fritter mixture to check the seasoning and adjust if necessary

2 garlic cloves, crushed
20g of cumin seeds, toasted and crushed
20g of parsley, chopped
1/4 lemon, zested
50g of vegan cheese, grated
30g of flour
200g of spelt, cooked
1/2 tsp mustard powder

To make the dressing, mix the olive oil, vinegar and lemon zest together and set aside

50ml of olive oil
10ml of Chardonnay vinegar
1/2 lemon, zested

To make the courgette salad, sauté off the halved courgettes in oil and season well

olive oil
4 pale green courgettes, halved lengthways
salt

Mix the raw courgettes together with the chopped parsley, vinaigrette and cashew nuts and season well

2 yellow courgettes, finely sliced lengthways
2 courgettes, green, finely sliced into rounds
1/4 bunch of parsley, leaves chopped
120g of cashew nuts, toasted and roughly chopped

Heat 4 blini pans with vegetable oil. When hot, divide the fritter mix into each and pat down to compact. Fry until golden then carefully turn over and cook until the underside is golden and crispy

Assemble on 4 plates with the fritters, the sautéed courgettes and the courgette salad. Garnish with parsley cress to finish

parsley cress, to garnish

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Chantelle Nicholson

From New Zealand law student to group operations director and now chef-patron of Tredwells in London, Chantelle Nicholson’s hard work and determination has seen her rise through the ranks of Marcus Wareing’s restaurant empire.