Courgette fritters on a plate with bowl of sweet chilli sauce

Courgette pancake fritters

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(22 ratings)

Prep: 10 mins Cook: 6 mins


Serves 4

Grate your courgette and add to a pancake batter then fry up these mini veggie patties with chilli dip

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal119
  • fat6g
  • saturates1g
  • carbs10g
  • sugars2g
  • fibre1g
  • protein6g
  • salt0.1g
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  • 50g plain flour
  • 2 eggs



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

  • 50ml milk



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

  • 1 courgette, grated



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

  • 1 tbsp oil
  • sweet chilli sauce, to serve


  1. Tip flour into a bowl. Make a well in the centre, break in eggs, then gradually whisk together, adding milk, a little at a time, to make a smooth batter. Stir in courgette and season well. Heat oil in a non-stick frying pan. Add tablespoons of mixture to make fritters, and cook for 2-3 mins on each side until lightly golden. Serve with sweet chilli sauce.

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Comments, questions and tips

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29th Mar, 2017
I'm not sure about these on first attempt and would like to try them again with less batter, I'm giving this a 2* for now because the batter overpowers the courgette and even with garlic added it's a bit tasteless.
29th Mar, 2017
Don't know why it says 1* it's meant to be 2*
gorgeous george
1st Dec, 2016
V good recipe. I used rice flour instead of flour. And a pinch of garlic powder. It worked well for a vegetarian breakfast.
7th Sep, 2016
Excellent, My batter was too wet so added some coconut flour to thicken it up, i also added some grated cheese and a little chilli flakes
15th May, 2016
Great base recipe, you will need to add more flavours. I added a softened onion and garlic, a pinch of dried chilli flakes and an extra courgette as I found the batter very wet (I did use smallish courgettes). You could add all sorts to this feta cheese (any cheese!), chopped prawns or peppers. I am always looking for healthy short cuts. If you have a good quality non stick pan you do not need oil. They can be dry fried!
jadebartolf's picture
26th Aug, 2015
The recipe itself is quite bland; needs a little something extra in it. Would probably benefit from some cheese. A great idea to get greens into mealtimes, though.
18th Aug, 2015
Loved these. Made just as recipe suggested and they were lovely and light (made 8). Like the idea of the taste variations. Great to have hot or cold. Perfect for picnics.
TheEightHours's picture
10th Aug, 2015
This is a great idea for dinner. Try our Mint and Pea fritters, so tasty, healthy and quick to make. Enjoy...
The-Lottie-Plot-34's picture
2nd Jul, 2015
This was really yummy and quick and easy to make. They came out light and fluffy and were really filling. I added 1 small onion softened, 1/2 tsp cumin powder , 1/2 tsp garam massala and 1/2 clove of crushed garlic for some extra flavour!
30th May, 2015
Delicious, I softened some onions and added garlic and some cumin, coriander and garam masala and added this to the mixture. Served with a cucumber riata and wraps. Lovely lunch


24th May, 2015
Hi everyone, How can i replace egg with something else because i am allergic to egg. Thx!
goodfoodteam's picture
16th Jul, 2015
Hi, thanks for getting in touch. We haven't tested this recipe using egg alternatives so cannot guarantee perfect results but you could try using 1 tablespoon of vegan mayonnaise in place of each egg. Alternatively for each egg you could try 1 tablespoon of linseeds which have been soaked in 3 tablespoons of water for 5-10 mins then blended in a small food processor until frothy. Let us know how you get on. 
The-Lottie-Plot-34's picture
2nd Jul, 2015
For extra flavour just add 1 small onion diced and softened 1/2 garlic clove crushed 1/2 tsp cumin powder 1/2 tsp garam masala
19th Sep, 2013
Tried these today using spelt flour and rice milk. If you do the same, consider adding a little extra flour to avoid a thin batter. Also, since spelt flour is not so glutenous, make smaller fritters, using a dessertspoon as a guide. As the fritter begins to form in the pan, do flatten them out if they seem a bit thick or they will not cook on the inside. A medium heat seems about right, similar for cooking pancakes. These are a nice way of using up courgettes when you grow your own. I wonder if some minced garlic or grated onion in the mix could give it a bit more 'bite'.
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