These delicious fritters are wonderfully simple to make, and are a great use or larger courgettes, which, in my view, do not look as appealing or have the delicate flavour of the first, young courgettes of the season. Chickpea or gram flour has a lovely flavour, but use plain white flour if you don’t have it to hand. This recipe is very versatile, so feel free to try different cheeses and herbs.
Courgette Fritters
Charlotte Pike
These delicious fritters are wonderfully simple to make, and are a great use or larger courgettes, which, in my view, do not look as appealing or have the delicate flavour of the first, young courgettes of the season. Chickpea or gram flour has a lovely flavour, but use plain white flour if you don’t have it to hand. This recipe is very versatile, so feel free to try different cheeses and herbs.
Serves 4 as a starter, lunch or light supper
Ingredients
3 large courgettes, grated coarsely
4 spring onions, very thinly sliced
200g feta, crumbled into small pieces
3 large eggs, beaten
150g gram flour
2 tbsp finely chopped parsley
2 tbsp finely chopped mint leaves
Sea salt and black pepper
2-4 tbsp olive or sunflower oil, for frying
1-2 lemons, cut into wedges
Method
It really doesn’t take long to prepare and cook these fritters, so start by doing all the prep, and cooking them just before you want to eat them, so they’re at their freshest.
Start by putting the courgettes, spring onions and feta into a large mixing bowl. Stir together gently. Add the beaten eggs, flour and chopped herbs and season well with salt and pepper. Stir until the ingredients are evenly combined and the flour has been incorporated. The mixture will look a little lumpy, but don’t worry.
Pour half the oil into a large non-stick frying pan and heat over a medium-high heat.
When the oil is hot, spoon in the mixture, one large tablespoon at a time. The fritters may take one to two minutes to become richly browned and slightly crisp underneath, and then they can be flipped over, using a spatula. Once they are turned over, press each fritter slightly, to flatten and encourage the centre to cook through. Once firm and righly browned on each side, remove and place on kitchen paper to blot. Repeat until the mixture is used up. You should end up with 15-20 fritters, depending on size.
Serve fresh from the pan, but keep them warm in the oven on a baking tray if you need to.
Serve with lemon wedges, and maybe a tomato and herb salad. If the fritters aren’t all eaten up, you can keep them in the fridge and eat them cold or reheat in the oven later.
