600g courgette, grated with the juice squeezed out
125g plain flour
30g nutritional yeast
50g coconut oil, melted
1 tsp baking powder
3 spring onions, finely chopped
3 garlic cloves, grated
2 tbsp. rapeseed oil, for cooking
Using a fine-mesh strainer, squeeze any excess liquid out of the courgette
Transfer the courgette into a large bowl and add the flour, nutritional yeast, vegan butter, baking powder, spring onion and garlic. Mix until you have a uniform batter, add a few tablespoons of cold water if needed
Heat the oil over a medium heat in a large frying pan. Once the oil is hot, scoop the fritter batter, one tablespoon at a time, onto the hot oil and flatten. Lightly fry for 3-4 minutes per side, until edges are crispy brown and the courgette is cooked all the way through. Repeat until all the batter is used. Whilst the fritters are cooking, place the Whitworths protein by nature Indian lentil dhal into the microwave for 2 minutes, then serve alongside the freshly cooked fritters
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