Courgette fritters

Courgette fritters

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(38 ratings)

Prep: 10 mins Cook: 5 mins

Easy

Serves 2
A good veggie main made up of just four ingredients - so what are you waiting for? Get grating those courgettes!

Nutrition and extra info

  • Easily doubled / halved
  • Vegetarian

Nutrition: per serving

  • kcal177
  • fat10g
  • saturates3g
  • carbs14g
  • sugars3g
  • fibre2g
  • protein9g
  • salt0.38g
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Ingredients

  • 2 medium courgette, grated
    Courgette

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 2 tbsp self-raising flour
  • 25g Parmesan, finely grated
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 170g tub roasted red pepper houmous, to serve

Method

  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.

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Comments, questions and tips

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Comments (57)

harrietmoe's picture
2.5

these were quite 'gooey' when i fried them... but tasted ok! added extra garlic and it made the flavour quite nice. just strange texture

habdabs's picture
0

Like others, I wish I'd read the reviews first! I used two well-heaped tablespoons of flour and added lots of garlic pepper. The mixture had gone pretty soggy in the bowl so I didn't try to make it into walnut size balls - I just flipped it into very hot oil, trying to keep it as thin as possible. Even though it crisped on the outside, it was a horrid, mushy texture and I don't think the parmesan worked as a flavour. Bleugh from all the family!

54anne's picture
3.75

I love these . I grate the Courgettes first and squeeze the juice out through a sieve . I add an onion chopped up , salt and pepper , cheese ,egg and 2 tablespoons of flour . I used to fry them but have found if i put them in the panini sandwich press they are just perfect .

Veganxlover's picture
5

I love these,they turn out perfect every time crispy on the outside soft in the middle,all I use is the courgette and flour and add some spices, no need for draining water, perfect with a squeeze of lime, some hot sauce, and a bowl of coconut soy yogurt on the side, yummy!

nigelgatherer's picture

I'm not a very good cook, but I want to be better. I try lots of things and 50% are a great success, 25% are mmm, OK, and the 25% are disasters. I'm trying this recipe as I type, and without reading the comments below I could see that it needed something else. I added an egg and some breadcrumbs, but they're still quite sloppy. And I know this is ignorant and hopeless, but how do you know whether the courgettes you have are medium?

Carin11's picture
0

Afraid that I have to join the majority - this did not work for me at all. I squeezed and drained the grated courgettes but it made no difference. Just a small amount of effort, a bit of time and money wasted with nothing to show for it. Sorry, I agree with those who recommend using another recipe.

smashpea's picture

Tried these as a quick n easy supper. Tentatively tested one as per the recipe, + seasoning, and though it tasted nice it was sloppy and fell apart. So I dropped an egg into the rest of the mixture as well as increasing the cheese and flour and tried again. Much better result this time, but didn't taste v nice unless slathered in sweet chilli sauce. I don't think I'll try again, or if i do, just treat it as scrambled egg!

andreiabryant's picture

I grate the courgettes and sprinkle salt over a calendar and leave for about 10min, all the water cames off and the pancakes are nice and crispy.

jennypugh's picture

Tried every tip below but still ended up with a soggy mess! Tasted great though!

mizmoo's picture

I wish I'd have read this thread before cooking! Half way through I realised it wasn't working and checked out the comments. I squeezed the liquid out of the courgettes and added a bit more flour and some egg, they worked much better. They tasted great!

Shinkerbell's picture

Try another recipe. They aren't courgette fritters, they are courgette mulch! Rubbish!

zacksmummy's picture

You need to squeeze the water out of the courgettes once grated; that and a fairly hot pan ;)

zacksmummy's picture

These were quick, easy and gorgeous. You need the pan fairly hot and as others have said and squeeze the juice out of the courgettes. I had them with sweet chilli sauce too, tasty! My three year old loved them which is a bonus. A cheap, healthy and tasty lunch. Perfect.

jesshoward85's picture

Absolutely lovely the whole family loved them! Don't really know why so many people are having problems with this recipe mine were lovely and crisp, yes I probably did leave them in the pan a little longer than stated but they turned easily and were fab with sweet chilli sauce.

mamarazzi's picture

Very nice recipe, will do it again. My son, who hates courgettes, loved it. Because of reading the comments about the liquid problem, I decided to grate the courgette, added some salt and left it for a half hour in order to get the liquid out of the courgette. Afterwards I washed the salt off the courgettes in sieve and squeezed any extra liquid out. I did the batter and added the grated courgette and there was no problem with the liquid. They were delicious.

rayuela's picture

If the pan is very, very hot and fritters quite thin they don't fall apart. I also used tapioca flour instead of self-raising, and added one egg, it worked out perfectly! Didn't even dry the courgettes separately, just squeezed out the water with a fork before frying. Served with feta cheese and it was delicious :) I assume that frying it like an omelette and cutting in the plate would also work.

ellennestad's picture

The trick is to leave the mix for about half an hour before you try to fry them. That way the liquid has time to seep out of the courgettes and the flour soaks it up which makes it all bind together. If you try to cook them straight away I found they just 'fritter' apart (pardon the pun).

peter79's picture
1

Was so looking forward to trying it, but this recipe is crap. I doesn't work. Everything fell apart. Wasted two nice courgettes (( Recipe must be deleted or amended !

lda09rlb's picture
4

These were delicious! I did need a lot more flour and an egg though to make them bind and form properly. I also added some extra cheddar for more flavour. Made them for a couple of carnivore rugby girls who loved them! :D

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Tips (2)

54anne's picture
3.75

grate then squeeze juice out add cheese and chopped onion , egg and plain flour salt and pepper cook in a panini sandwich press . perfect every time so tasty .

natalieirons's picture

If the courgettes are large, they may be watery. If so then squeeze the juice out by putting the courgette in a tea towel and squeezing.