Courgette fritters

Courgette fritters

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(67 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 courgettes, 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 hummus, to serve
    Hummus in a pot

    Hummus

    hoom-iss, hum-iss

    Hummus or houmous is a staple of Middle Eastern diets. It's a purée of cooked chickpeas,…

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 hummus.

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Comments, questions and tips

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patsfat
25th Aug, 2011
I am just going to try this recipe for the first time, but seeing all the comments above has put me off a bit - just a bit. I've followed the recipe and put in some basil, thyme and Tabasco sauce, made the patties and put them in the fridge for an hour until I fry them. I'll log back in to say how they have turned out.
lisbro
21st May, 2011
I made these last night for my husband, 2 year old nd 9 month old It was a big hit. I did add some salmolina flour (coarse) and a tiny bit of egg. Also somr left over peas. You just have to be quick, make them small and not worry about how they look! Very nice and simple
lilmssquirrel
27th Mar, 2011
3.05
Squeezed my courgettes until dry which helped but still had to use extra flour. Ended up with a fairly sticky dough but it cooked okay in a non-stick pan. Tasted a bit gluey probably due to extra flour. My one year old loved them though.
Thegabbleduck's picture
Thegabbleduck
27th Dec, 2010
4.05
I added an egg, but not too help it stick, for flavour. Without I found it tasted very floury. I made it to go with a mezze, it was lovely!
th7378
6th Nov, 2010
this method failed i felt that there was too much liquid in the mix ... the courgettes should be grated on to a tea towel and the excess squeezed out
hehesquirrel
25th Sep, 2010
I failed making this all though I put more flour in it. I just couldn't put them together as a round thing. Maybe I should try to put an egg in it next time. This is really unusual.
vicmitch
20th Aug, 2010
You must get as much juice out of the grated courgettes as possible. I usually grate them, leave them in a sieve, over a bowl,with some sort of weight on them, then just leave until the excess water has come out. You have to add plenty of flour and treat it like a dough. Also try adding chilli flakes and crushed nuts or pine kernals. Adds a slightly different texture. Serve with a sweet chilli dip
tpopi1
11th Aug, 2010
1.05
a bit disappointed. the recipe doesn't say that you're supposed to flour the courgette balls before frying... so i followed the recipe and ended up with a complete mess in the fying pan :( after that i used another pan, floured the rest of them and it worked out ok. However, there were a bit tastless...used some sweet &chilli sauce to flavor them...Next time i will use more ingredients though, to make them a bit more interesting!
ladynellie
4th Aug, 2010
5.05
Great recipe. I did not have any of the problems mentioned by others. I'd say make sure you coarse grate the courgette and really really squeeze out as much of water as you can from it before adding the other ingredients. Really get it into a dough-like substance (add more cheese/flour if too sticky). And once in the pan, don't move them/touch them until they are brown on the underside as they'll fall to bits. These are delicious and so simple. I was looking for a different courgette recipe to try as we are growing tons in the garden!
dr_calagari
2nd Aug, 2010
1.05
These were awful and had to throw all the mush away. I tried different ways to cook these and each time they either just burnt, fell to pieces or just looked like cat sick. The recipe needs to be amended. DONT COOK THESE!

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