Fonio Courgette Fritters

          Fonio Courgette Fritters

          Wholesome and vibrant courgette and fonio fritters perked up with fresh lemon and cooked until crisp and golden on the outside and tender in the middle. These fritters make a delicious brunch with salad and vegetables, a great snack, lunch or dinner option. They are naturally gluten-free, 100% plant-based and made from whole foods.

          Serves 2 (makes 10-12 fritters)


          50g Aduna Fonio Super-Grain
          1 small courgette (150g)
          1 tsp salt
          ½ of a lemon, zest and juice
          handful of fresh mint, chopped
          2 spring onions, thinly sliced
          40g chickpea flour
          salt + black pepper to taste
          olive oil, for frying

          Avocado Tomato Salsa:
          1 avocado, cubed
          160g cherry tomatoes, chopped small
          handful of fresh mint, chopped

          To serve:
          salad leaves


          Place 50g fonio and 120ml water into a bowl. Cover and microwave (800W) for 3 mins. Stir and leave to cool for 3 mins. If cooking on the hob, place 50g fonio and 120ml water into a pan. Bring to boil, reduce heat and simmer for 3 mins, stirring occasionally.

          Grate the courgette and place in a sieve over a large bowl. Sprinkle over 1 tsp salt and stir through. Leave to rest for 10 minutes and then squeeze out the excess moisture with your hands.

          Add the courgette to a clean bowl with the zest of 1/2 lemon (save the juice for later), the chopped mint, spring onion and chickpea flour. Add to the fonio and mix everything together. Season with salt and pepper.

          Shape the mixture into 10-12 fritters and press firmly between your hands to flatten. Wash your hands halfway through if they are sticky.

          Heat a little olive oil in a large non-stick frying pan and cook the fritters for about 3-5 minutes on each side until golden brown.

          Whilst the fritters are frying, stir together the avocado, chopped tomatoes, fresh mint, juice of the ½ lemon and some salt and pepper.

          Serve the fritters with salad leaves, the avocado tomato salsa, some hummus, mixed seeds or pomegranate.


          Recipe by Nourishing Amy

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