Dill, courgette & feta fritters

These super simple fritters have become a weekly staple in my house. They’re so versatile and great to have on hand for quick meals. I love these little beauties when they are freshly made and crispy on the outside, but they’re also great to have in the fridge for lunches on the go or when a speedy meal is necessary. 

Spotlight on: Gram Flour
These fritters are made using gram flour, also known as chickpea or besan flour. The fact this flour is made from chickpeas makes it high in protein and fibre, which means these fritters are surprisingly filling. Gram flour is also a good source of folate, manganese, magnesium and copper making it a powerful ingredient to have stocked in your pantry. People are always surprised that there is no egg in this recipe but chickpea flour is such a great binder, eggs just aren't necessary! It is very affordable and available in health food stores, Indian grocery stores and many major supermarkets.


  • 1 cup almond milk
  • 1.5 cup gram flour 
  • 2 tbsp olive oil
  • 2 large courgettes, grated
  • 40g fresh dill, chopped
  • 1 block feta cheese, crumbled (can be left out if vegan)
  • Pinch salt


  • Add almond milk, gram flour, salt and olive oil to a mixing bowl and stir together. It should have a batter consistency. If it is too thin try adding a little more gram flour.
  • Add courgette, dill and feta to the batter and mix. Add further seasoning if desired.
  • Fry over medium heat, preferably in coconut oil, turning every four minutes or so until cooked.

Makes approx 8 fritters.

Serve with:
- Sweet potato chips & steamed greens
- Salad & slaw
- Rocket leaves and poached or fried egg