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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vinsbit
15th May, 2010
1.05
Tasted gorgeous, but unfortunately it was a wet sloppy mush on the plate rather than the beautiful fritters in the pic. I even tried to dry and draw out mousture from the courgettes before cooking as I could see what was going to happen. Big disappointment. Doesn't work as a recipe.
catshevlane
15th Apr, 2010
1.05
Very disappointed with this recipe. In fact I threw the whole mess in the bin! Too soggy and sloppy and impossible to cook. I may try it again and either chop courgette finely or try squeezing it to within an inch of its life beforehand!
celmoug
26th Sep, 2009
1.05
I think I will try with an egg next time!
huxley-radish
22nd Aug, 2009
4.05
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!!
shall84
17th Apr, 2009
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.
sh1raz
20th Jan, 2009
4.05
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.
gdcolledge
21st Sep, 2008
1.05
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.
lilylotusblossom
31st Jul, 2008
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!
juliaplatia
29th Jul, 2008
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.
trillian
19th Jul, 2008
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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