This courgette fritters recipe is one of those recipes that just work. They’re quick to make, easy to prep ahead, and taste amazing hot or cold. The grated courgette keeps things light and juicy, while the salty feta adds loads of flavour and a creamy bite.
They crisp up beautifully in the pan, and are brilliant served with a dollop of yoghurt or tzatziki on the side. Whether you’re after a light lunch, a veggie snack, or something a bit different for brunch, these fritters have you covered.
After more fresh lunch ideas? Try my Vibrant Vegan Buddha Bowl…it’s colourful, satisfying, and packed with flavour.
🍴 Tools You’ll Need
Box Grater – A sturdy grater like this makes light work of courgettes.
Non-Stick Frying Pan – This pan gives crisp, even results every time.
Mixing Bowl – A bowl like this is the right size for combining and scooping.
Serving Platter – This one works a treat if you’re making them to share.
Courgette Fritters Recipe
Ingredients
- 2 medium courgettes grated
- 1 tsp salt for drawing moisture
- 100 g feta cheese crumbled
- 1 egg
- 2 spring onions finely sliced
- 1 small garlic clove grated or finely chopped
- 2 tbsp chopped fresh mint or parsley
- 50 g plain flour
- ½ tsp baking powder
- Salt and pepper to taste
- Olive oil for frying
- Greek yoghurt or tzatziki to serve (optional)
Instructions
- Grate the courgettes and place in a colander. Sprinkle with 1 tsp salt and let sit for 10 minutes to draw out moisture. You can use a standard box grater like this to grate courgette quickly.
- Squeeze out as much liquid as possible from the courgettes using your hands or a clean tea towel.
- In a large bowl, mix the courgettes with crumbled feta, egg, spring onions, garlic, herbs, flour, and baking powder. Season with a little extra salt and pepper. I mix everything in a bowl like this…big enough to get your hands in for shaping.
- Heat a drizzle of olive oil in a non-stick pan over medium heat. A non-stick pan like this gives the fritters that perfect golden crust without sticking.
- Scoop in heaped tablespoons of the mixture and flatten slightly with the back of a spoon.
- Fry for 2–3 minutes per side until golden and cooked through. You may need to do this in batches.
- Serve warm with a spoonful of Greek yoghurt or tzatziki and extra herbs if you like. Serve them up on a platter like this for a proper café-style finish.
Top Tips for this Courgette Fritters Recipe
Squeeze that courgette well: It’s the key to avoiding soggy fritters—really wring out as much liquid as you can.
Don’t overcrowd the pan: Cook in batches so they crisp up properly, too many at once and they’ll steam instead of fry.
Herb it up: Mint and parsley both work well, add extra on top for a fresh finish.
Keep warm in the oven: If making a big batch, pop cooked fritters on a tray in a low oven (about 100°C) to keep them warm and crispy.