Courgette fritters

Courgette fritters

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(15 ratings)

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Cooking time

Prep: 5 mins Cook: 35 mins Ready in 30 mins

Skill level

Easy

Servings

Serves 4

A couple of courgettes, a grater, and you're well on the way to creating a moreish veggie main or brunch

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
289
protein
15g
carbs
36g
fat
11g
saturates
4g
fibre
4g
sugar
10g
salt
0.52g

Ingredients

  • 140g plain flour
  • 2 eggs
  • 175ml milk
  • 50g strong cheddar, crumbled
  • small bunch chives, sniped
  • 2 courgettes, grated
  • 1 tsp olive oil

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Method

  1. Heat oven to 200C/fan 180C/gas 6. Tip the flour into a bowl, season, then gradually stir in the eggs and milk until you have a smooth batter. Stir in the cheese and half the chives.
  2. In a dry non-stick frying pan, cook courgette over a high heat, stirring for 3-4 mins until just soft. Tip onto kitchen paper and squeeze dry, then stir into the batter.
  3. Oil the pan, then drop in small ladlefuls of batter, cooking for a couple of mins on each side until golden. Continue until you have 12 fritters, then transfer to a baking tray and finish in the oven for 8 mins.

Recipe from Good Food magazine, September 2008

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Comments

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bjtaylor's picture

After all comments I halved the batter mix, halved the cheese & used Wensleydale, but still used 2 courgettes. Was aiming for enough for 2 but was enough for 3 & they were spot on!

Lu27's picture

Just made these, added sweetcorn and onion to the fritters, however found they were a bit tasteless. Think I may have had too much batter for the amount of veg. Served with homemade guacamole which gave it more flavour.

gardenfaery69's picture
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Didn't have any cheese in, so cooked this without cheese, but still substantial enough for me, with the right seasoning.

mrshunter2010's picture
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I really struggle to get my 18 month old son to eat veggies, but these went straight down, no questions asked! I made them in advance up to the frying stage, then instead of putting them in the oven I crisped them up under the grill at the same time as cooking his fish fingers - fab!

valerygoat's picture

I used grated carrot and half a red onion instead of the courgette (too expensive at this time of year) and chives. Absolutely delicious!

lda09rlb's picture
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These are so good! I'd been wanting to make these for ages since my friend made s beautiful batch of them at a barbeque, and this recipe did not disappoint! I used a egg to bind the mixture together, probably a bit more flour than the recipe said and added mature cheddar as well as the parmesan. I served it with a chickpea & spinach side dish and a salad and it was gorgeous!

tracey_hibberd's picture

Really tasty and loved the texture will definitely be having these again.. Didn't think they went very well with the salad though. Think I might try it with poached or fried egg next time.

itsame's picture
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These were brilliant. We added around 50% more courgette like some of the other reviewers, which I'd definitely advise as they could be a bit greasy without the extra veg. Next time I might look at giving them a more distinctive flavour - maybe garlic, paprika or chilli flakes.

skeckling's picture
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After reading the comments, I added an extra courgette and then a red onion and a little garlic. We had them as part of a Sunday morning brunch and they went down a storm.

dollydolittle's picture
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Too much egg for me, so the second time I halved the batter mixture and felt the proportions were much better. Served with tomatoes, green salad and sweet chili sauce. Planning to add some sweetcorn next time.

jweg1210's picture
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I seem to be in a minority here, but didn't rate these at all - we could barely taste the courgette, and for me the pancake taste/texture wasn't good with salad. Perhaps as part of brunch with bacon?
Not for me though, would have preferred the salad with some griddled courgettes, followed by lemon pancakes.

suecollins's picture
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Loved it. So easy and quick with plenty of variations possible.

gmarzuki's picture

Made these for my little 2 year old granddaughter for her lunch last week, but instead of using milk, I used chicken stock. She ate 6! I then tried it out with steamed mashed pumpkin, using less chicken stock & 1 egg only & the rest of the ingredients. I'm not sure the recipe has changed in form, but all I know is that my granddaughter loved them. The recipe is easy & ideal for toddlers. I would rate it with 41/2 stars.

kassia's picture
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good veggie meal, tasted like courgette pancakes - and who doesn't like pancakes! i think i will be adding a third courgette next time, would like a stronger flavor.

fuzzygirl's picture
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Yummy! BF claimed he "could eat this all day" and scoffed the lot! Simple and tasty. I served with a spinach, cherry tomato, feta and red onion salad. Didn't like the idea of squeezing the courgettes dry so put them in a sieve and got rid of excess liquid that way.

smarzuki's picture
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My 2yr old daughter is a wee bit finicky about what she eats but these were a HUGE hit and it really was a pleasure to see her inhale them with cherry tomatoes! The 2nd time I tried it, I mixed in some curry powder which gave it a nice little spicy kick.

gracecm's picture
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Made this a couple of times now, it so easy. I made it with the spinich and tomato salad they reccomended in the september good food, it went so well with it, I did subsitute a tsp of sherry vinegar for a tsp of lemon oil, bought at the good food show!! It worked wonderfully, sort of a sweet and sour taste. yum!

cheryl654's picture
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Really easy to make and very tasty. Crsipy on the outside and soft on the inside. Had ours for lunch with salad.

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