Courgette Fritters with Mango Yoghurt Dip

100% easy to make. 100% delicious. These vegetarian fritters with a zingy mango dip are the plant-based treat you need in your life right away!


For the fritters:

  • 120g courgette, coarsely grated
  • 1/2 tsp sea salt flakes
  • 1 egg
  • 1/2 tsp baking powder
  • 3 tbsp plain flour
  • 1.5 tsp cumin
  • 50g frozen peas, thawed

For the mango yoghurt dip:

  • 2 tbsp Greek yoghurt
  • 1 tsp mango chutney


  1. Season the grated courgette with the sea salt flakes, then set to one side.
  2. In a large bowl, whisk together the egg, baking powder, flour and cumin, then season with some black pepper.
  3. Tip the courgette out onto a clean tea towel and squeeze the excess water out over the sink, then add to the batter along with the peas.
  4. In a large frying pan, heat just enough vegetable oil to cover the base over medium-high heat. Once the oil begins to shimmer, drop in one heaped tablespoon of the courgette mixture at a time, and flatten down with the back of a spoon to shape them into fritters.
  5. Fry for 1-2 minutes on each side, remove, and lay on some kitchen paper to absorb any excess oil.
  6. To make the dip, mix together the yoghurt and mango chutney and serve alongside the fritters.

Lead image: from_my_point_of_view via Getty images.