Spiced courgette and carrot fritters with raita

  • Preparation time: 20 minutes, plus salting
  • Cooking time: 15 minutes
  • Total time: 35 minutes, plus salting

Serves: 4 (makes 12 fritters)


3 large courgettes, coarsely grated
2 medium carrots, coarsely grated
2 tsp nigella seeds
150g Greek-style yogurt
28g pack coriander, stalks and leaves finely chopped
1 tsp medium curry powder
3 tbsp plain or spelt flour
¾ tsp baking powder
1 egg
3 tbsp olive oil


1. Start by tossing the grated courgette with a large pinch of salt in a colander. Set aside for 10 minutes, then tip onto a clean tea towel, roll it up and wring out firmly. Set 2 heaped tbsp of the courgette aside and add the carrot to the tea towel. Wring out again to remove as much water as possible, then tip the courgette and carrot into a large mixing bowl.

2. To make the raita, toast the nigella seeds in a dry frying pan on a medium heat, stirring for a minute until fragrant but not scorched. Crush lightly in a pestle and mortar (or use the base of a sturdy jar to grind into a chopping board). Put the reserved 2 tbsp grated courgette in a bowl and add the yogurt. Stir in the crushed seeds, a pinch of salt and ½ the coriander, combining evenly.

3. To make the fritters, add the curry powder, flour, baking powder, egg and remaining coriander to the courgette and carrot bowl, season and mix well.

4. Put ½ the oil in a large frying pan set over a medium heat. Working in batches, scoop heaped spoonfuls of the fritter mixture into the pan (you want to make 12 in total), pressing them down with a spatula to flatten slightly. Cook the first batch for 2-3 minutes undisturbed, until crisp and browned underneath. Carefully flip over and cook for 2-3 minutes more. Transfer to a plate and keep warm in a low oven while you fry the rest in the remaining oil. Serve hot with the courgette raita.