Light and fluffy fritters made from grated courgette, egg, spring onion, grated cheese, feta and flour. These golden, vegetarian fritters make for an excellent meal at any time of the day.
This versatile recipe for Courgette and Feta Fritters provides you with an easy 'anytime' meal. Enjoy these tasty fritters served with your favourite toppings for breakfast, lunch or dinner. They also make for great party food - simply make the fritters a quarter of the size, top with your favourite sauce and serve as pass-around food.
Fritters are a healthy and affordable way to make a family meal. If you haven't already seen them, be sure to check out my super popular recipe for Corn and Spinach Fritters.
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Ingredient notes:
- Courgette: Another great recipe to use up courgette if you find yourself with an abundance of them over the summer! Did you know that courgette can be frozen? Grate, then place in a freezer bag. Defrost in the fridge overnight and strain the extra water off before adding to your favourite recipes. Also known as Zucchini.
- Flour: This recipe calls for plain flour and baking powder. If you're making these gluten free, swap this for gluten free self-raising flour.
- Grated cheese: In this recipe, I used grated Tasty cheese for its punchy flavour. You could any grated cheese including Edam, Colby or even Mozzarella if you prefer.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Grate the courgette. Place in a clean tea towel or muslin cloth and squeeze out as much liquid as possible. Place in a large bowl. Add in the eggs, grated cheese, feta, spring onion, salt and pepper.
Stir to combine. Add the flour and baking powder, mix until there are no lumps.
In a large, non-stick frying pan, heat the oil over a medium heat. Add a heaped tablespoon of mixture, spread evenly to about 10cm in diameter. Turn when crisp and golden on the bottom. When both sides are cooked, remove from the pan and keep warm in a low oven while you fry the next batch.
Repeat with the remaining batter until finished. Serve topped with sour cream and sweet chilli sauce.
Recipe FAQs:
These fritters can absolutely be a main meal. Serve your fritters stacked with your favourite toppings including sour cream, sweet chilli sauce, aioli or tzatziki and a fresh green salad on the side. I like to make these quite large for a main meal, but you could make them as small as 5cm in diameter and serve them as pass-around food at a party if you prefer.
They sure can! Simply swap the regular flour for gluten free self raising flour. If the mixture looks very wet, add more gluten free flour, 1 tablespoon at a time, until you have a good consistency for frying (see pictures in the step-by-step process).
Storage:
Store any leftover fritters in an airtight container in the fridge for up to three days. Reheat in the oven or the microwave until piping hot.
These fritters can also be frozen! Allow the fritters to cool completely then place them on a tray or plate in a single layer in the freezer. Once frozen, transfer to an airtight container or freezer bag for up three months. Defrost completely before reheating in the oven until warm all the way through.
Top tips:
To prevent the fritters from sticking to the pan, it is essential you use a non-stick pan and add more oil between cooking each batch.
Related Recipes:
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Courgette and Feta Fritters
Tasty vegetarian fritters made from grated courgette, eggs, spring onion, tasty cheese, feta and flour.
Ingredients
- 600g courgette
- 2 eggs
- 50g tasty cheese, grated
- 100g feta, crumbled
- 1 spring onion, finely chopped
- ½ tsp salt
- ¼ tsp pepper
- 1¼ cups plain flour
- 1 tsp baking powder
- Oil for frying
To serve
- 4 Tbsp sour cream
- 4 Tbsp sweet chilli sauce
Instructions
- Grate the courgette. Place in a clean tea towel or muslin cloth and squeeze out as much liquid as possible. Place in a large bowl.
- Add in the eggs, grated cheese, feta, spring onion, salt and pepper. Stir to combine. Add the flour and baking powder, mix until there are no lumps.
- In a large non-stick frying pan, heat the oil over a medium heat. Add a heaped tablespoon of mixture, spread evenly to about 10cm in diameter.
- Turn when crisp and golden on the bottom. When both sides are cooked, remove from the pan and keep warm in a low oven while you fry the next batch. Repeat with the remaining batter until finished.
- Serve topped with sour cream and sweet chilli sauce.
Notes
- To prevent the fritters from sticking to the pan, it is essential you use a non-stick pan and add more oil between cooking each batch.
- These can be made gluten free by using gluten free self raising flour. If the mixture looks very wet, add more gluten free flour 1 tablespoon at a time.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 409Total Fat: 19gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 135mgSodium: 773mgCarbohydrates: 45gFiber: 3gSugar: 13gProtein: 16g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Beverley Collings says
Loved these fritters! I added some chicken breast chopped into small pieces and they were so tender and tasty.A nice light dinner!
VJ cooks says
Yum, that sounds delicious Beverley!
Cheri Tahana says
So does this make 4 fritters, with 1 having 400 calories? Sorry, unsure on reading your nutrition facts.
Cheers
VJ cooks says
I see how that is confusing, I'll amend the recipe card. It makes 8 fritters, with each serving size being 2 fritters, 400 calories for both.
Belinda says
I made these for dinner tonight. Oh wow they are simple yet so delicious .
I will definitely make again.
Highly recommend making them.
I added garlic and some dried parsley.
VJ cooks says
Thanks for the feedback, Belinda! So pleased you enjoyed them.
Deborah Brooks says
Is it possible to bake these rather than fry? Please advise with instructions. Thanks in advance.
Deb
VJ cooks says
I haven't tried that sorry, let me know how you get on.