Courgette Fritters

This starter was created and served at our January supper club. We have had lots of requests for this recipe …. so here goes

Serves 6


450g Courgette, ends trimmer and the courgettes grated

Oil (Rapeseed)

Half grated onion

150g Feta

75g Parmesan or pecorino cheese

2 Eggs

2 Tbsp Chopped parsley

1 Tbsp Dried mint

Salt and pepper

6 Tbsp Fresh breadcrumbs

Plain flour (for dusting)


Blanche the courgette in boiling water for 2 minutes, drain, then squeeze (this is IMPORTANT) as much water out of the courgette as possible using a clean tea towel. Squeeze the water out of the courgette in small batches for the best results.

In a bowl combine the courgette, onion, cheeses, herbs, eggs and half of the breadcrumbs.


If the mix appears to wet, add more breadcrumb.

Chill the mixture in the fridge for 1 hour, then roll the mixture in walnut sized balls. Season the flour and then roll the balls in the flour to cot.

Heat the il in a frying pan and fry the balls in batches until golden (approximately 3 minutes). Drain on kitchen paper and serve warm with hummus and tzatziki.

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