Another yummy recipe by Rebecca Keane to ease you into the end of Summer. Have a go at these delicious Courgette and Edamame Fritters, and let us know what you think!


Courgettes are packed with essential vitamins and minerals. They are a great source of vitamin C, which supports immune health and promotes healthy skin. Plus, they provide a good dose of vitamin A, which helps to support eye health and promotes cell growth.

Due to they high water content courgettes help keep you hydrated and support optimal bodily functions. Staying hydrated is key to maintaining energy levels, aiding digestion, and promoting overall well-being. A nice dish to have in this warm weather we’re having. Go September!

They’re an excellent source of dietary fibre which promotes a healthy digestive system, aids in weight management, and helps control blood sugar levels.

I like to use edamame beans in my fritters, but you can also use peas as another good source of protein.
Edamame beans (and peas) are packed full of essential nutrients, including protein, dietary fibre, vitamins (such as folate, vitamin K, and vitamin C), and minerals (such as iron, magnesium, and potassium).

Edamame is a great plant-based protein, making it an excellent ingredient for those following a vegetarian or vegan diet. Protein is essential for building and repairing cells and tissues, supporting immune health, and promoting satiety.


Courgette fritters are one of my favourites. They’re an easy, quick veggie dish and a great way to use up all your leftover ingredients. You can use any vegetables or spices. I used edamame in these ones for the protein content and to bulk it out, and cumin as it’s one of my favourite spices.

Vegetarian | Easy | Prep 5 minutes | Total cooking time 8 minutes approx | Serves 2-3 depending on portion size


  • 2 medium sized courgettes
  • 1 free range organic egg
  • 1 tsp cumin
  • ½ tsp baking powder
  • 3 tsp plain flour
  • 60 g edamame beans
  • A pinch of black pepper
  • 1.5 tbsp of extra virgin olive oil (EVOO)
  • A pinch of Himalayan salt to season

Served with:

Soya yoghurt, with some squeezed lime and a dash of Himalayan salt

Rocket salad, crumbled feta, EVOO, a dash of Himalayan salt and black pepper


Grab a medium to large sized bowl and line it with a tea towel. Grate the courgette over the tea towel, and then within 5 minutes you should be able to ring it out all the excess liquid.

Squeeze the excess water out of the courgette over the sink

Season the grated courgette with sea salt and black pepper and set aside.

Whisk together the egg, flour, baking powder, and cumin in a large bowl

Add the grated courgette and defrosted edamame to the mixture and mix thoroughly

Heat the olive oil in a frying pan over medium-high heat

Once the pan is hot, then add small heaped tablespoons of the mixture in dollops onto the pan. You can make them any size you like.

I served with some limey soya yoghurt and a rocket salad

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