These easy courgette (zucchini) and kale fritters are the perfect breakfast or brunch for the weekend. They’re filling without being stodgy, crispy and comforting. The kale gives them a great crunchy feel and texture as well as a deep flavour whilst also feeling light. They also make great snacks if you make a larger batch and can be warmed quickly in the toaster, or equally enjoyed cold.
Prep: 10 minutes
Cook: 12-15 minutes
- ½ a medium sized courgette (zucchini)
- 2 stems of kale (if using chopped, convert to 1 cup of kale)
- 1 teaspoon vegetable stock powder
- A pinch of salt
- 1 cup of plain flour, plus extra for dusting and adjustments to the mixture
- 1 quarter cup of water, with extra for adjustments to the mixture
- 1 tablespoon olive oil
Grate the courgetti into a medium sized mixing bowl and scrunch out as much of the excess water as possible. Drain the liquid. Destem the kale and tear into relatively small, bit sized pieces. Mix with the courgetti. Add in the teaspoon of stock/bouillon powder and the pinch of salt. Preheat a large frying pan with the tablespoon of olive oil at a high heat.
Add in the cup of plain flour to the vegetable mix, alongside a quarter cup of water. Mix together. You’re aiming for something resembling a cookie or pizza dough in terms of dryness. If the mixture is too loose, add in more flour by the tablespoon. If the mixture is too dry and not holding together, add in more water a little at a time until you reach something that can be picked up.
Divide the dough into four even pieces and form into a ball. Flour a small section of your work surface and take each ball and squish down to form a patty shape and so they are roughly 8-10cm in diameter.
Add each slightly floured fritter to the hot pan on a medium to high heat for 5 minutes on each side. They should be golden brown and crispy whilst softer on the inside.
Once ready, serve on their own or as part of a bigger dish. They’re also excellent smothered in hot sauce!