Courgette Fritters: The Start of a Courgette Recipe Series

It just hit me the other day — I’ve never actually written down the recipe for my classic courgette fritters on the blog. I did share a baked version years ago, but the pan-fried fritters, the crispy, golden ones we keep coming back to every summer? They’ve been missing!

Now that our courgette plants are in full swing and we’re harvesting them almost daily, I thought it’s the perfect time to finally post the recipe. In fact, I’m thinking of starting a little courgette recipe series to make the most of this glut — so watch this space for more courgette goodness.

But first, let’s start with these simple, savoury fritters. They’re crisp on the outside, soft on the inside, and perfect with a garlicky yogurt dip on the side.

Courgette Fritters Recipe

Ingredients

500g courgettes

½ tsp salt

1 onion, finely chopped

5 spring onions, finely sliced

50g fresh herbs (parsley and dill), finely chopped

5 eggs, whisked

2 tbsp plain flour

1 tsp dried mint

Sunflower oil, for frying

For the Garlic Yogurt

250g thick strained yogurt

4 garlic cloves, crushed

Pinch of salt

Method

1. Prepare the Courgettes:

   
   

   Peel and grate the courgettes, mix them with ½ teaspoon of salt, and let them rest in a colander for 15 minutes. Squeeze out as much liquid as you can.

   
   

2. Mix the Fritters:

   
   

   In a large bowl, combine the squeezed courgettes, chopped onion, spring onions, and herbs. Add the whisked eggs, plain flour, and dried mint. Mix everything well.

   
   

3. Fry the Fritters:

   
   

   Heat sunflower oil in a frying pan until it comes about 2 cm up the sides and is very hot. Drop spoonfuls of the courgette mixture into the oil and fry for 1–2 minutes on each side until golden and crisp. Drain on kitchen paper.

   
   

4. Make the Garlic Yogurt:

   
   

   Mix the yogurt with crushed garlic and a pinch of salt.

   
   

5. Serve:

   
   

   Serve the warm fritters with the garlicky yogurt on the side.