Courgette fritters

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1. In a bowl, combine the grated courgette, flour and parmesan. Shape into walnut-size balls, then flatten.
2. Heat a non-stick frying pan over a medium heat and add the oil. Fry the fritters for 2-3 mins on each side until golden brown. Serve straight away with red pepper houmous.

Per serving

177 kcalories, protein 9g, carbohydrate 14g, fat 10 g, saturated fat 3g, fibre 2g, salt 0.38 g

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• vickivale

  01 November 2007

  vickivale rated and commented on this recipe

  

  really pleasant dish - think i made 6 though to get 3 decent ones!

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• Narlene

  07 November 2007

  Narlene rated this recipe

  

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• Catwitch

  13 January 2008

  Catwitch rated and commented on this recipe

  

  I tried to make these and they were disgusting! They fell apart and were really watery - didn't cook properly either. Ended up chucking them away. Surely they need some egg to bind them? I'm sure I followed the recipe exactly but perhaps I should have salted the courgettes first to draw out the moisture? Anyone got any pointers where I went wrong? It's really unlike a GF recipe to be so unsuccessful.

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• Eleanor

  19 January 2008

  Eleanor rated and commented on this recipe

  

  These were very nice, however they do need care when you fry them. A non stick pan is a MUST and you have to make them much smaller than you expect. I would definately recommend that you try and squeeze as much water out of the courgettes as you can.

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• Vixter

  21 January 2008

  Vixter commented on this recipe

  I couldn't get these to stick together - added an egg which was more successful but would look for a different version to try next time.

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• fuji

  17 February 2008

  fuji rated and commented on this recipe

  

  I also found them very disusting. I had to through all of it away, because I didn't manage to get them to stick together. I wouldn't try them again. Just with an egg and another recipe

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• Wilmin

  08 March 2008

  Wilmin rated and commented on this recipe

  

  Not successful at all despite following the recipe to the letter. Will not be making another attempt.

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• Janet

  02 April 2008

  Janet rated and commented on this recipe

  

  I've made these loads of times with no problems! Try beating all the ingredients together with a wooden spoon until they form a dough like ball then shape into patties and use a non-stick pan.

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• sundrsytar

  05 May 2008

  sundrsytar commented on this recipe

  The courgettes have to be really fresh otherwise then they to be water drained, as the older they get the more watery they are, before mixing in the batter

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• coffeedoff

  30 June 2008

  coffeedoff rated and commented on this recipe

  

  Had to add an egg to get them to stick together. A very pleasant tasty dish.

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• diane nemec

  09 July 2008

  diane nemec commented on this recipe

  I am going to try as many courgette (vegi) recipes as possible. growing them for the first time, I advise people to grow them as they are so easy

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• Trillian

  19 July 2008

  Trillian commented on this recipe

  I think the secret is to set it aside and leave the flour and parmesan suck in the water from the grated courgettes - I leave it for 15 minutes.. I found that salt is not the best idea, only if you use really big zucchinis - I didn't really like that, it still contains too much salt even if you rinse it off before mixing in the parmesan and flour.

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• Juju_p

  29 July 2008

  Juju_p commented on this recipe

  I made a slightly different version for my very fussy eater toddler who ate them all! I used freshly grated courgettes with some grated cheddar and mixed with a batter using gram flour and water instead of self raising as it is slightly thicker. I then spooned them into a really hot non-stick pan with small amount of hot vegetable oil. They start to spread in the pan and cook really quickly so you need to turn them fast.

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• Trinity

  31 July 2008

  Trinity commented on this recipe

  You need to use much more oil and over a high heat to avoid them sticking. I also found that if you add more flour it helps the courgette to stick together. I used twice as much cheese and used grated cheddar instead of parmesan to make it more robust. I also seasoned with salt, black pepper and white pepper. As with any recipe, you need to tailor it to the ingredients and equipment you have in your kitchen. I used one large courgette but removed the middle, seeded bit - this if often where all the water comes from. My fiance loved them, and he usually hates vegetables!

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• Gill

  21 September 2008

  Gill rated and commented on this recipe

  

  Really disappointing. Even though I followed others' recommendations the fritters were still really soggy. Messy to make for very little reward. Won't make again.

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• Shiraz

  20 January 2009

  Shiraz rated and commented on this recipe

  

  A really quick and tasty side to a main meal. My husband loved it! The melted cheese in the middle really lifts it. I stirred the grated courgette, plain flour, grated cheddar and grated parmesan in a bowl and left to rest for 15 minutes. I then combined into a dough, rolled into balls and flattened them out whilst patting with flour. The oil in the pan needs to be piping hot. None collapsed on me, although I did need to season with salt afterwards. Will definitely do them again.

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• Shalinee

  17 April 2009

  Shalinee commented on this recipe

  I had super-fresh, not watery at all courgettes and increased the cheese by about half, with only a TOUCH of lime juice...which was tasty, but impossible! It wasn't so much that they were disgustingly watery, just that they were too gooey to flip over, no matter how big/small, thin/thick I made them. I did sort of manage a few and they were tasty, but far too hard work. Extra flour didn't help either. Though it did seem to help to have a hot pan with very little oil rather than lots. In the end I bunged a few eggs in with some salt and more pepper and had a frittata of sorts.

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• Huxley

  22 August 2009

  Huxley rated and commented on this recipe

  

  These were super easy to make! The courgettes I used were rather large and wet, so I added 3 tbsp of flour instead plus an egg to aid binding though I think it would have probably been okay without it. Very tasty, especially with hummous and salad! My parents just gave me a load of courgettes they grew so I'm going to live off courgette fritters all week I think!!

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• Celine

  26 September 2009

  Celine rated and commented on this recipe

  

  I think I will try with an egg next time!

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Ingredients

• 2 medium courgettes , grated
• 2 tbsp self-raising flour
• 25g parmesan , finely grated
• 1 tbsp olive oil
• 170g tub roasted red pepper houmous , to serve

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 10 mins

Cook 5 mins

Low-fat

High in vitamin C

Ingredients

• 2 medium courgettes , grated
• 2 tbsp self-raising flour
• 25g parmesan , finely grated
• 1 tbsp olive oil
• 170g tub roasted red pepper houmous , to serve

Per serving

177 kcalories, protein 9g, carbohydrate 14g, fat 10 g, saturated fat 3g, fibre 2g, salt 0.38 g

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