Courgette Fritters
by Nigella. Featured in NIGELLA SUMMERIntroduction
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.
And please read the Additional Information section at the end of the recipe before proceeding.
For US cup measures, use the toggle at the top of the ingredients list.
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.
And please read the Additional Information section at the end of the recipe before proceeding.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Makes: about 25 fritters
- 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
- Maldon sea salt flakes
- 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
- kosher salt
- pepper
- 3 large eggs (beaten)
- olive oil (for frying)
- 4 limes
Method
- Coarsely grate the courgettes with either the grating blade in the processor or by hand.
- Spread the little shards out on a tea towel and leave for about 20 minutes to get rid of any excess wetness.
- 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.
- 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. 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.
- Coarsely grate the zucchini with either the grating blade in the processor or by hand.
- Spread the little shards out on a tea towel and leave for about 20 minutes to get rid of any excess wetness.
- 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.
- 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. 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.
MAKE AHEAD / STORE:
It is not advisable to make ahead or store.
For vegetarians check that the feta is a brand that doesn't use animal rennet.
MAKE AHEAD / STORE:
It is not advisable to make ahead or store.
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Show more commentsOne of my friends can't eat any grains so I often substitute chickpea flour (besan) for the wheat flour and it works very well. I always have some of these fritters in the freezer and they warm up very nicely in the toaster oven. Excellent with some tsatziki!
Dug half a dozen from the freezer for supper last night- 2 mins in microwave- bliss! Summer in a mouthful!
I made them today for lunch and served with salad. My husband will not eat feta cheese so I replaced it with mature cheddar and add some cumin and chilli flakes. I was delicious and easy to make. Thank you Nigella!
These were pretty good, somewhat reminiscent of Electra's Feta & Leek Tart, one of my all-time favourite recipes, but these take less time. Like another reviewer, I preferred them warm. First batch stuck horribly to my non-stick pan, but when I switched to cast iron, they were much easier to handle. I swapped dill for parsley, dill and mint work fabulously together, very Greek (I think).
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
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
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.
Exactly what I am making for dinner tonight! Accompanied by homemade tsatsiki and prosecco & St Germain cocktails. Nom nom!
These were delicious, easy to make and would definitely make again.
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.
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!!!
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.