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Courgette Fritters

by . Featured in NIGELLA SUMMER
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Introduction

I know the word fritter conjures up a complex world of deep-frying and dense-eating, but these are light, simple babies - just grated courgettes, mixed with feta, herbs and spring onions, stirred up with flour and eggs and dolloped into a frying pan to make little vegetable pancakes which, unlike most fried food, are best eaten not straight out of the pan, but left to cool to room temperature. This takes any slaving over a hot stove element out of the equation: you just spoon serenely away over your pan before anyone's around.

I know the word fritter conjures up a complex world of deep-frying and dense-eating, but these are light, simple babies - just grated courgettes, mixed with feta, herbs and spring onions, stirred up with flour and eggs and dolloped into a frying pan to make little vegetable pancakes which, unlike most fried food, are best eaten not straight out of the pan, but left to cool to room temperature. This takes any slaving over a hot stove element out of the equation: you just spoon serenely away over your pan before anyone's around.

Courgette Fritters
Photo by Petrina Tinslay

Ingredients

Makes: about 25 fritters

Metric Cups
  • 4 courgettes (approx. 750g / 1¾lb)
  • 6 spring onions (finely chopped)
  • 250 grams feta cheese
  • 1 small bunch fresh parsley (chopped)
  • 1 small bunch fresh mint (chopped (plus extra to sprinkle over at the end))
  • 1 tablespoon dried mint
  • 1 teaspoon paprika
  • 140 grams plain flour
  • salt
  • pepper
  • 3 large eggs (beaten)
  • olive oil (for frying)
  • 4 limes
  • 4 zucchini (approx. 750g / 1¾lb)
  • 6 scallions (finely chopped)
  • 8 ounces feta cheese
  • 1 small bunch fresh parsley (chopped)
  • 1 small bunch fresh mint (chopped (plus extra to sprinkle over at the end))
  • 1 tablespoon dried mint
  • 1 teaspoon paprika
  • 1 cup all-purpose flour
  • salt
  • pepper
  • 3 large eggs (beaten)
  • olive oil (for frying)
  • 4 limes

Method

  1. Coarsely grate the courgettes with either the grating blade in the processor or by hand.
  2. Spread the little shards out on a tea towel and leave for about 20 minutes to get rid of any excess wetness.
  3. Put the chopped spring onions in a bowl and crumble in the feta. Stir in the chopped parsley and mint, along with the dried mint and paprika. Add the flour and season well with salt and pepper. Gradually add the beaten egg and mix thoroughly before stirring in the drained, grated courgettes. Don't be alarmed by the unflowing straggly lumpiness of this batter; it's meant to be this way.
  4. Heat a few tablespoons of oil in a large frying pan and drop heaped dessertspoons of the mixture into the hot oil, flattening the little cakes down with the back of the spoon as you go. Cook these little patties for about 2 minutes each side until golden, and then transfer to a couple of waiting plates.
  5. Chop up the limes and tumble them about the edges of the plates. Sprinkle over a little more chopped mint and eat them just as they are, spritzed with lime juice as you go.
  1. Coarsely grate the zucchini with either the grating blade in the processor or by hand.
  2. Spread the little shards out on a tea towel and leave for about 20 minutes to get rid of any excess wetness.
  3. Put the chopped scallions in a bowl and crumble in the feta. Stir in the chopped parsley and mint, along with the dried mint and paprika. Add the flour and season well with salt and pepper. Gradually add the beaten egg and mix thoroughly before stirring in the drained, grated zucchini. Don't be alarmed by the unflowing straggly lumpiness of this batter; it's meant to be this way.
  4. Heat a few tablespoons of oil in a large frying pan and drop heaped dessertspoons of the mixture into the hot oil, flattening the little cakes down with the back of the spoon as you go. Cook these little patties for about 2 minutes each side until golden, and then transfer to a couple of waiting plates.
  5. Chop up the limes and tumble them about the edges of the plates. Sprinkle over a little more chopped mint and eat them just as they are, spritzed with lime juice as you go.

Additional Information

For vegetarians check that the feta is a brand that doesn't use animal rennet.

For vegetarians check that the feta is a brand that doesn't use animal rennet.

Tell us what you think

What 9 Others have said

  • Just delicious! Have a glut of courgettes at the moment so making 25-50 of these a week and freezing for winter! Added freshly chopped chilli, garlic and some lime juice into mixture

    Posted by sueward on 5th February 2016
  • These are one of our summer favs. My son is veggie and he looks forward to our glut of summer courgettes for the fritters. sometimes substitute the paprika for a pinch of dried chilli seeds which works well - yum yum

    Posted by snowybear on 1st August 2014
  • I made the fritters for lunch today and served them with an avocado, rocket and cucumber salad. My husband and I agreed they were delicious and I'll definitely be making them again.

    Posted by Jan O on 17th August 2013
  • Exactly what I am making for dinner tonight! Accompanied by homemade tsatsiki and prosecco & St Germain cocktails. Nom nom!

    Posted by Peabody on 9th July 2013
  • These were delicious, easy to make and would definitely make again.

    Posted by samidasilva on 26th May 2013
  • Yum! I've just made my second batch of these and they get the thumbs up - the mint really makes these. I also forwarded the recipe to fellow courgette growers and it's going down a storm with them too. I tweaked the recipe by adding some chilli and ginger as I find it impossible not to and it worked. I also prefer mine hot.

    Posted by farside on 25th September 2012
  • Made these today and they were lovely. However we ate them warm. Left a few to go to room temp to try them but definitely prefer them warm. I also used some left over marrow in ours as we have a ton of them at the moment!!!

    Posted by Cheliland2010 on 14th September 2012
  • Made these for a party and they were great. Easy to make and very tasty. Got a batch in the freezer but i don't think they will be there for long. 10/10.

    Posted by joanne100 on 6th August 2012
  • So easy to make and just delicious, made them for the in-laws and for once they were really impressed with my cooking. Thoroughly recommend any level of cook try making them, a great way to use up a courgette glut from the garden and so sweet and fun to eat I think they could fool children into enjoying their vegetables.

    Posted by southsider on 16th August 2011
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