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Courgette fritters (2011)

Serves 2 (makes 6 small fritters)
Adapted from

vegetarian, dairy free


2 medium courgettes
1 teaspoon course sea salt, plus extra to taste
2 spring onions, split lengthwise and sliced thinly
1 large egg, lightly beaten
Freshly ground black pepper
62g plain flour
1/2 teaspoon baking powder
Olive or another oil of your choice, for frying


  1. Trim the ends off the courgettes and grate. Salt and leave for 10 mins.
  2. Squeeze the excess liquid from the courgettes - you’ll be amazed at how much comes out and it will mean your fritters are less gooey.
  3. Add the spring onions, egg, pepper and add more salt if you think it needs it.
  4. Add the flour and baking powder and stir well.
  5. Heat some oil in a large pan and drop dessert spoon sized dollops into it. Flatten them slightly into patty shapes and fry until golden. Turn, and fry until golden on the other side.
  6. Leave them to drain on some kitchen towel. If you are making these in a large quantity, or a little in advance, you can keep them warm in the oven on a low heat. This will also make them slightly crispy.
  7. You can eat them as they are; we put a dollop of Greek yoghurt on them.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Courgette fritters 2011