Burmese courgette fritters (boothi)
- Published: 23 Nov 17
- Updated: 18 Mar 24
For Davina Quinlivan, these Burmese courgette fritters evoke memories of cooking with her mother. Bright from turmeric and with a kick from the chilli – these fritters make for a light, yet moreish starter.
Looking for more delicious ways to use up a courgette glut? Have a scroll through our courgette recipes collection.
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Serves 4
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Hands-on time 25 min
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Ingredients
- 4 tbsp vegetable oil
- 3 courgettes, cut into 1cm cubes
- ½ tsp finely chopped garlic
- 75g plain flour
- Pinch ground turmeric
- 50ml chicken stock
- Handful fresh coriander leaves, sliced red chilli, sea salt flakes and lime wedges to serve
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Method
- Heat the vegetable oil in a large deep frying pan. While the oil is heating, put all the remaining ingredients (except the items to serve) in a medium mixing bowl with a large pinch of salt, then mix to form a pale yellow batter. The mixture will look lumpy, but everything should be well coated by the batter with no dry flour around the sides of the bowl.
- Drop a dessertspoonful of the batter into the hot oil, then add 2-3 more, spacing them well apart. Cook for 2 minutes on each side or until golden brown, then remove the fritters with a slotted spoon and set aside on a plate lined with kitchen paper while you cook the rest.
- Serve hot, scattered with coriander, chilli and plenty of sea salt, with lime wedges to squeeze over.
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- Recipe from September 2017 Issue
Nutrition
Nutrition: per serving
- Calories
- 194kcals
- Fat
- 11.8g (0.9g saturated)
- Protein
- 4.2g
- Carbohydrates
- 16.6g (2g sugars)
- Fibre
- 2.3g
- Salt
- trace salt
delicious. tips
Use gluten-free plain flour (such as Doves Farm) to make these fritters, if you need to avoid gluten.
Turmeric stains! Wear an apron when frying to save your clothes.
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[…] For a lighter touch, these Burmese Courgette Fritters are fantastic. The recipe includes lots of turmeric and chilli, both nutritional powerhouses packed with phytochemicals and antioxidants. You can make these gluten free by substituting the regular flour for a gluten free option. Recipe at Delicious Magazine […]