Courgette fritters
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Crispy on the outside, tender on the inside, these courgette fritters are packed with flavour. Grated courgette is mixed with rocket, spring onion, parmesan, lemon zest, and a kick of chilli flakes, then fried until golden in butter and rapeseed oil. Ready in 30 minutes and simple to make, they also keep well in the fridge and are freezer friendly, making them a great addition to your meal prep rotation.
Ingredients
|
Green courgettes
|
500 g |
|---|---|
|
Spring onions
|
1 bundle |
|
Rocket
|
65 g |
|
Parmesan cheese
|
150 g |
|
Garlic clove, finely grated
|
1 |
|
Lemon zest, finely grated
|
1 |
|
Chilli flakes
|
1 tsp |
|
Salt
|
½ tsp |
|
Plain flour
|
100 g |
|
Panko breadcrumbs
|
45 g |
|
Eggs
|
2 |
|
Butter, for frying
|
Method
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
After grating the courgette, sprinkle it with a little salt and let it sit for 5-10 minutes, this draws out excess liquid. Then transfer it to a clean kitchen towel or cheesecloth and squeeze firmly until it stops dripping. Getting the courgette as dry as possible is the key step for crispy, non-soggy fritters.
Once you've formed the patties, pop them in the fridge for 15-20 minutes before frying. This gives the flour, panko, and parmesan time to bind together, so the patties hold their shape better and won't fall apart when they hit the hot pan.
- Preheat your pan well before adding the fritters, this helps them develop a golden, crispy crust and release easily without soaking up extra oil.
- Fry them in batches, leaving space between each one, so the pan stays hot and every fritter crisps up evenly.
- Let the underside set to a good colour before flipping, one careful flip per fritter gives the best, most even crust.
FAQ: Questions about courgette fritters
Not sure why your fritters are falling apart, which spices to add, or if they freeze well? Our FAQ covers the most common questions to help you get crispy, well-shaped courgette fritters every time.
Why are my fritters falling apart?
Fritters usually fall apart for one of three reasons: too much moisture in the courgette, a pan that isn't hot enough, or not enough binder in the mixture. Squeeze the grated courgette thoroughly before mixing, excess water weakens the batter and stops it holding together.
Make sure the pan is preheated, so the fritters set quickly on contact. And measure the flour and eggs accurately rather than estimating, even small variations can affect how well the courgette fritters hold together.
What spices go well with this recipe?
This recipe already has good heat from the chilli flakes and brightness from the lemon zest, but there's plenty of room to build on that. Cumin adds a warm, earthy depth that pairs well with courgette, while smoked paprika brings a subtle smokiness. Za'atar is another great option, its herby, slightly tangy flavour complements the parmesan and rocket beautifully.
Can I freeze courgette fritters?
Yes, this recipe freezes well. Let the cooked fritters cool completely after frying, then freeze in a single layer on a tray before transferring to a freezer-safe container or bag. This keeps them from sticking together. They'll keep for up to 2-3 months. Reheat from frozen in a hot oven or thaw and reheat in a skillet to bring back their crispiness. Avoid the microwave as it tends to make them soft.
Nutritional values per portion
Energy:
278 Kcal
| Energy distribution % | Nutritional values per portion | |
|---|---|---|
| Fibre | - | 5.3 g |
| Protein | 30.5 % | 20.9 g |
| Fat | 48.9 % | 15.4 g |
| Carbohydrates | 20.6 % | 14.1 g |
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How to store courgette fritters for the week
Let the fritters cool completely before storing; stacking them warm traps steam and makes them soggy. Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Thaw and reheat for a few minutes in a hot frying pan or bake from frozen in the oven to bring the crispiness back.
More vegetable meal prep recipes to try
If you enjoyed these courgette fritters, these recipes are just as easy to make ahead and keep well throughout the week:
Egg muffins: light, fluffy muffins packed with fresh broccoli and cheese, ready in 30 minutes and perfect for reheating throughout the week.
Vegetable bake: a golden, oven-baked dish layered with carrots, celery, and a creamy egg and cottage cheese custard, great warm or cold.
Grating tips for the best zucchini fritters
Use a coarse grater for the courgette, it gives you the right texture without turning it to mush. For the parmesan, a fine grater works best, helping it blend evenly into the batter and melt more consistently during frying.
Grate the garlic directly into the bowl using a microplane or the finest side of your grater. This ensures it distributes evenly without leaving any sharp, raw chunks in the fritters.
No rocket? Here's what to use instead
If you're out of rocket, baby spinach makes a mild, easy swap, or watercress if you want to keep that peppery bite. A handful of finely chopped kale also works well, though it's a bit heartier, so chop it extra fine to keep the texture light.
