Courgette fritters

Courgette fritters

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(86 ratings)

Prep: 10 mins Cook: 5 mins


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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  • 2 medium courgettes, grated



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

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



    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


    hoom-iss, hum-iss

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


  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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27th Jan, 2013
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
28th Oct, 2012
Same as others it seems, was very watery and despite leaving them for longer in the pan than it says i ended up shovelling up a gooey mess. Did taste nice but just too wet to be 'fritter like' !
16th Jul, 2012
worked really well-- delicious x
16th Jul, 2012
I did these to go with Sunday lunch yesterday. The idea of doing something different with the courgettes was a last minute idea, and I didn't read any of the comments. I didn't have 2 whole courgettes, but the one and a half I had were quite big, so I used the full amount of flour and cheese. I too found that they were impossible to flip, they just collapsed. We decided to treat them like scrambled egg, so I put all the mixture in the frying pan, and kept it moving to ensure everything was cooked. We served it with a spoon, and everyone seemed to like it. The parmesan gave it a lovely flavour. I might well do this again, maybe I'll try it with an egg, or leave it to rest before cooking as others have suggested.
10th May, 2012
I increased the cheese, added a chilli and loads of seasoning and the taste was okay, but they still didn't crisp up, so we're pretty sloppy. Don't think I'll make them again.
3rd Apr, 2012
I was very wary after reading all the negative comments, but we found them very tasty. I made a few changes: drained the grated courgettes for 10 mins, added fresh and dried mint plus seasoning and left batter to stand for 5 mins, as already suggested. Delicious.
22nd Jan, 2012
These don't work. You end up with fried slop.
16th Sep, 2011
I'll join the "it didn't work" brigade. It just became a soggy, oily mess. Far too wet mixture. After two attempts, it stuck to the pan, didn't form solid fritters and it all ended up in the bin.
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.
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


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