Dukkah Spiced Courgette Fritters With Creamy Tahini Dip

by Freya
Dukkah spiced courgette fritters with creamy tahini dip

These courgette fritters are a tasty vegan snack or lunch.

These delicious vegan dukkah spiced courgette fritters just made lunchtime better. They’re the perfect size for a light lunch, served with a creamy tahini dip and some salad on the side. These courgette fritters can be made up in a big batch at the beginning of the week and kept in the fridge until you want them. Pop them in the oven to warm them up again. Just make sure they’re crispy and hot all the way through before serving! These fritters would also be great as a side dish as part of a Middle-Eastern inspired feast. These fritters may not be a fully authentic Middle-Eastern dish, but the spices give a subtle nod to the cuisine. 

We’ve recently been loving the cookbook “Persiana: Recipes From The Middle East and Beyond” by Sabrina Ghayour, which is a great reference and inspiration for us for Middle Eastern food. If you’re looking for more authentic food from this region, this would be a great place to start!

They are lightly spiced with dukkah and Middle-Eastern spices.

We’ve added dukkah, cumin, pepper and fresh parsley to give these fritters a lovely fragrant spiced flavour. It’s a subtle taste, letting the courgette shine, but it perfectly complements this delicious vegetable. However, if you want to up the ante with these, you could definitely add a pinch of chilli powder to give these some heat. Or, you can get more creative with your spices. For example, za’atar would be a lovely addition to these fritters.

These courgette fritters are an easy vegan recipe.

If you’re looking for a tasty, easy vegan recipe, these courgette fritters definitely tick the box! The fritters only have 8 ingredients in, and the dip (which is optional) only has 4 new ingredients. You probably already have most of these ingredients in your fridge and cupboards. You should easily be able to find dukkah in your local supermarket. All the ingredients for the courgette fritters are added to one big bowl, mixed together, divided into 6, and made into flat discs. The whole recipe only takes about 20 minutes; not bad for a tasty vegan at home lunch! 

Served with a deliciously creamy vegan tahini and yoghurt dip.

These courgette fritters come with an optional creamy tahini and dairy-free yoghurt dip. We think this dip is the perfect accompaniment to these fritters. The sweet, creamy sauce is a match made in heaven with the lightly spiced and crispy courgette fritters. However, if you don’t fancy making the dip, these would be delicious with a shop-bought hummus, or some plain dairy-free yoghurt drizzled over with a squeeze of lemon.

We’ve also topped these vegan fritters with some sumac and parsley, which adds a freshness to the dish.

Dukkah spiced courgette fritters with creamy tahini dip

These dukkah spiced courgette fritters are:

  • vegan and dairy-free
  • quick and easy to make
  • lightly spiced
  • crispy on the outside and soft in the middle
  • great as a snack, light lunch or side dish
  • served with a creamy tahini dipping sauce

If you like the sounds of these, why not try one of our other recipes:

Dukkah spiced courgette fritters with creamy tahini dip

Dukkah Spiced Courgette Fritters With Creamy Tahini Dip

A tasty little snack or side dish. These dukkah spiced courgette fritters are lightly spiced and super crispy. Served with creamy tahini dip.
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Servings: 6 fritters

Ingredients

For the courgette fritters

  • 230 g courgette grated
  • 1 tsp salt
  • 1 medium white onion finely sliced
  • 100 g plain flour
  • 2 tsp dukkah
  • 1 tsp cumin
  • 1/4 tsp pepper
  • 15 g fresh parsley chopped (leaves & stalks)
  • oil for frying

For the tahini yoghurt dip

  • 6 tbsp dairy-free plain yoghurt
  • 2 tbsp tahini
  • 1/2 tbsp maple syrup
  • 1/4 lemon juiced
  • pinch salt & pepper

For the toppings

  • Sumac
  • Fresh parsley

Method

  • Add 1 tsp of salt to the sliced onions and leave them to one side whilst you make the tahini dip.
  • Combine dairy-free yoghurt, tahini, maple syrup, lemon juice, salt and pepper in a small bowl. Leave to one side, then top with fresh parsley and a sprinkle of sumac before serving.
  • Add the grated courgette to a mixing bowl, then add the salted onions, flour, dukkah, cumin, pepper and chopped parsley. Bring together with a spoon, then use your hands to divide into 6 disc-shaped fritters.
  • Heat about 1cm of cooking oil in a small saucepan. Once hot, drop your fritters into the oil and cook for a few minutes, flip, and then cook for a further few minutes until both sides are super crispy. Remove from the oil and place on some kitchen roll to absorb the excess oil. Then serve hot with the tahini dip and a sprinkle of extra sumac and fresh parsley.

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