Courgette fritters

Courgette fritters

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(18 ratings)

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

Easy

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

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal289
  • fat11g
  • saturates4g
  • carbs36g
  • sugars10g
  • fibre4g
  • protein15g
  • salt0.52g
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Ingredients

  • 140g plain flour
  • 2 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 175ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 50g strong cheddar, crumbled
    Cheddar

    Cheddar

    Ched-ah

    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • small bunch chives, sniped
  • 2 courgettes, grated
    Courgette

    Courgette

    corr-zjet

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

  • 1 tsp 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…

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.

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Comments, questions and tips

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chu237
22nd Jan, 2017
3.8
I usually add some corn, spring onion, chilli and feta - yum!
lurcherdog
20th Aug, 2016
The reason this recipe doesn't work well for some people is that the amount of courgette is not specific enough. It's no use giving a number of courgettes as they can vary greatly in size. Give a weight or volume of prepared courgette so that the proportions will be correct. It's always best to extract water from courgettes before making fritters, so salt, drain and squeeze in a clean tea towel BEFORE cooking.
Violet-289
19th May, 2015
1.3
I didn't enjoy these much. Too heavy for me. I agree with others, too much batter compared to veg used. Maybe they would of been better with some red oinions, as some other reviewers mentioned. Though I did put in an extra courgette, chilli flakes, and garlic, I still had to eat each bit with sweet chilli sauce. Without the extra added ingredients they wouldn't of been edible for me. I certainly won't be making these ones again, I'll try a different recipe next time.
Anwar Mahmood
8th Sep, 2014
I kept to the recipe in the main but my courgettes were whoppers! I added a teaspoon of wholegrain mustard, a good pinch of cracked black pepper and I was very scant with the milk..about 150 mls. I used an hard goats cheese They were divine!
bjtaylor
16th Jul, 2014
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
12th Aug, 2013
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
3rd Jun, 2013
5.05
Didn't have any cheese in, so cooked this without cheese, but still substantial enough for me, with the right seasoning.
mrshunter2010
10th Jan, 2013
5.05
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
12th Dec, 2012
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
24th Sep, 2012
4.05
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!

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