Courgettes are an excellent vegetable to grow, and home gardens often produce a generous surplus that needs using. Alongside favorites like Courgette and Parmesan Tart, these courgette fritters are an easy, tasty way to make the most of a glut.
Courgette Fritter Ingredients
- 2 grated courgettes (zucchini)
- 2 grated carrots
- 3 chopped spring onions
- 1 handful of chopped parsley or coriander
- 100 g feta cheese, crumbled
- 2 tablespoons self-raising flour
- 1/4 teaspoon turmeric
- 1/2 teaspoon ground cumin
- 2 eggs
- 1 fresh chilli, finely chopped (optional to taste)
- 1 teaspoon salt (plus 1 teaspoon for drawing out moisture)
Method
Start by removing excess moisture from the grated courgettes. Put the grated courgette in a bowl, sprinkle with 1 teaspoon of salt, mix, and leave to rest for about 10 minutes. After resting, transfer the courgette to a colander or clean tea towel and press firmly to squeeze out as much liquid as possible. Removing the moisture helps the fritters hold together and crisp up.
Combine the drained courgette with the grated carrots, chopped spring onions, parsley or coriander, crumbled feta, self-raising flour, turmeric, cumin, eggs, chopped chilli (if using), and the remaining teaspoon of salt in a large bowl. Mix thoroughly to form a thick batter—if it feels too wet, add a little extra flour.
Heat a large, flat frying pan over medium heat and add enough olive oil to lightly coat the surface. Spoon portions of batter into the pan—about a heaped tablespoon or larger depending on the size you prefer—then gently flatten each mound with the back of the spoon to form a patty.
Cook the fritters for 2–3 minutes on each side, or until golden brown and crisp. Work in batches to avoid overcrowding the pan, and adjust the heat as needed so they brown without burning. When cooked, transfer the fritters to kitchen paper to drain any excess oil.
Serve warm as a snack, side dish, or light meal. They pair well with a simple yogurt or tahini dip, a squeeze of lemon, or a fresh salad. Leftovers can be reheated in a low oven to restore crispness.