Courgette Fritters

Courgette Fritters
Crispy, fresh and flavoursome little cakes of green goodness - perfect for a light, veggie lunch
Icon_cookingtime_grey Created with Sketch. 1 hour
Icon_apron_grey Created with Sketch. Medium
Icon_cloche_grey Created with Sketch. Serves 8
Courgette Fritters


  • 3 medium courgettes
  • 200g feta cheese - crumbled
  • Small bunch of mint - finely chopped
  • 6-8 tbsp plain flour
  • 2 spring onions - green part finely chopped
  • 1 egg
  • salt and pepper
  • olive oil

How to make

  1. Line a large bowl with a kitchen towel
  2. Grate the courgette onto the towel in the bowl
  3. Sprinkle with a generous amount of salt to help bring the moisture out of the courgettes. Mix and massage the salt into the grated courgettes and leave for around 30 mins
  4. Wrap the towel around the courgettes and squeeze very tightly to release as much moisture as possible
  5. Transfer from the towel to a clean, dry bowl
  6. To the courgettes, add the green part of the spring onions, feta, mint and beaten egg, mix until they are all combined
  7. Add the flour (starting with 6 tablespoons, adding more if necessary) and mix to combine into a sticky batter. Do not over mix
  8. Heat a non-stick frying pan on a medium heat, adding 4-5 table spoons of olive oil
  9. Take large spoonfuls of the mixture, carefully adding them to the hot oil, try not to crowd the pan
  10. Once golden, after around 3 minutes, flip and cook the other side
  11. When crispy, transfer to a plate lined with paper towels, to drain the excess oil. Repeat until all the mixture is cooked.

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