Courgette & Olive Fritters with Harissa Yoghurt
Crispy, golden, and bursting with Mediterranean flavours, these courgette and olive fritters are a fresh, fragrant, and healthy vegetarian delight. Perfect as a summer lunch, sharing platter, or a vibrant vegetarian centrepiece, these fritters combine the earthy sweetness of courgettes with briny olives, aromatic herbs, and warm spices for a taste of the Mediterranean at home.
The fritters are bound with gram flour, naturally gluten-free, and pan-fried in extra virgin olive oil until crisp. Served with a cooling harissa-spiced yoghurt and a squeeze of fresh lemon, every bite is a perfect balance of spice, crunch, and freshness.
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Ingredients
For the fritters:
- 2/3 medium courgettes, grated
- 1 red onion, finely chopped
- ½ tsp salt
- 2 tsp OEA Souvlaki Blend
- Fresh dill, mint, and parsley, finely chopped
- Handful of OEA Taverna Mixed Pitted Olives, roughly chopped
- 100g gram flour (chickpea flour) - enough to make a thick batter
- 1 tsp baking powder
- 2–4 tbsp water (as needed)
- EVOO, for frying
To serve:
- 150g Greek Yoghurt mixed with 1–2 tsp OEA Harissa
- Lemon slices
- Extra chopped herbs for garnish
Step-by-Step Instructions
1. Prepare the Courgettes
Place grated courgettes in a bowl, sprinkle with salt, and leave for 10–15 minutes to draw out excess moisture, drain off the water.
2. Make the Fritter Batter
In a large bowl, combine drained courgettes, chopped red onion, dill, mint, and parsley.
Add OEA Souvlaki Blend and stir well, then fold in chopped OEA Taverna Mixed Pitted Olives. Gradually add gram flour, mixing to combine. Add water little by little to form a thick, spoon-able batter that holds its shape. Add the baking powder and mix through.
3. Fry the Fritters
Heat a shallow layer of EVOO in a frying pan over medium heat.
Spoon heaped tablespoons of batter into the pan and gently flatten.
Cook for 3–4 minutes on each side until golden and crisp. Transfer to kitchen paper and repeat with remaining batter. Check they are cooked through by breaking one, if a little wet in the middle still put in a hot over for a few minutes till cooked through.
4. Serve
Spread harissa yoghurt on a serving plate, pile the hot fritters on top, scatter extra herbs, and serve with lemon slices for squeezing.
Enjoy warm, fresh, and incredibly moreish fritters with a spicy harissa and cooling yogurt twist.
Why These Courgette & Olive Fritters Work
- Gram flour keeps fritters light, crisp, and naturally gluten-free.
- OEA Souvlaki Blend adds warmth, depth, and authentic Mediterranean flavour.
- Olives provide briny richness, complementing the fresh herbs perfectly.
- Finished with harissa yoghurt and lemon, every bite balances spice, freshness, and crunch.
