Courgette fritters

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6 ratings

Recipe by Good Food

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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.

Per serving

289 kcalories, protein 15g, carbohydrate 36g, fat 11 g, saturated fat 4g, fibre 4g, salt 0.52 g

Latest comments and suggestions

• shez

  01 September 2008

  shez rated and commented on this recipe

  

  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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• gracie

  04 September 2008

  gracie rated and commented on this recipe

  

  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!

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• SoniaM

  11 September 2008

  SoniaM rated and commented on this recipe

  

  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.

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• Tora

  03 November 2008

  Tora rated and commented on this recipe

  

  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.

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• katia

  09 November 2008

  katia rated and commented on this recipe

  

  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.

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• GraceM

  05 January 2009

  GraceM commented on this recipe

  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.

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• Sue

  09 August 2009

  Sue rated and commented on this recipe

  

  Loved it. So easy and quick with plenty of variations possible.

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 35 mins

Vegetarian, Low-fat

Ingredients

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

Per serving

289 kcalories, protein 15g, carbohydrate 36g, fat 11 g, saturated fat 4g, fibre 4g, salt 0.52 g

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