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These Courgette Fritters are cheesy, herby and totally delicious. When courgettes are in season, this is a brilliant way of making the most of a glut of them. Serve them for dinner, in a bun as a burger, for packed lunches or picnics.

Eight round courgette fritters on a chopping board ready to eat.

My love affair with these Courgette Fritters is a long one. I first started to make them for my young toddlers, when I had a glut of courgettes in the garden, TEN YEARS ago.

I first posted this recipe here in 2018 and now, five years later, they’ve had a little refresh, but I will be making batches of them on repeat yet again this year.

Packed with creamy feta, zingy fresh herbs and the humble courgette – these are everything we want in a summer supper. A perfect vegetarian family meal.


Why you’ll love this Courgette Fritters recipe

⭐️ Healthy and packed with goodness

⭐️ Very easy to oven-bake

⭐️ Mouthwatering blend of flavours


Courgette fritters on a board, with one with a bite missing and another piece dipped in a creamy sauce.

How we came up with this recipe

A ‘fritter’ is normally vegetables or protein, coated in a batter and fried. That’s how these Courgette Fritters started their life, but then I must admit, they’ve morphed into more of a courgette burger maybe?

My reasons being:

➡️ I HATE standing over a hot frying pan.

➡️ It’s really annoying to have to fry something in batches for 4 people.

➡️ I feel like you need a large portion of courgettes for them to be filling, so I made the change to go big or go home. It’s quite tricky to make large fried fritters as they can burn on the outside before the inside is cooked.

SO in light of all of the above, I have oven-baked these and so technically they are more of a burger, but I have also included frying instructions below… so you do you!

If you want to try some other courgette recipes, give my Courgette Soup, Courgette Lasagne, or my Hidden-Veg Bolognese a go. And the rumours are true… yes, you can even make a Courgette Cake. Yum!

This recipe makes 8 Courgette Feta Fritters, which will serve 4 hungry people, depending on how you’re serving them up.

Courgette Fritters Ingredients

The ingredients to make courgette fritters laid out on a counter top.
  • Courgettes – The fresher the better. If you’re growing them yourself, try to use them before they get too big as they can get very watery.
  • Feta cheese – Or Greek Salad cheese
  • Eggs – I use medium, free-range
  • Garlic – You can use fresh or jarred/paste/frozen if you prefer
  • Dill – A small bunch of fresh dill has a big impact, so please do try and add this
  • Mint – Also fresh
  • Dried oregano
  • Plain flour
  • Breadcrumbs – I use good quality ready-made ones (Panko style) to save time but you can make your own if you prefer.
  • Red onion
  • Oil – Olive oil or sunflower oil if you prefer
  • Yoghurt, mint and lemon – To serve (optional)

How to make this Courgette Fritters recipe

How to make Courgette Fritters. Step 1. Grate and dry the courgettes well.

1. Grate your courgettes and squeeze as much liquid out as possible, using a colander, a tea towel or your hands. Discard the liquid.

How to make Courgette Fritters. Step 2. Mix the ingredients together in a bowl.

2. Put all of your fritter ingredients into a large bowl and mix well. (I use clean hands.)

How to make Courgette Fritters. Step 3. Shape the patties into eight rounds on a baking tray.

3. Shape the mixture into 8 patties and put them onto a greased baking sheet.

How to make Courgette Fritters. Step 4. Set the patties on a baking tray and cook in the oven.

4. Bake in a preheated oven as per the recipe below until golden brown, firm and cooked through.


Substitutions

  • Red onion – If you don’t have these but do have spring onions, these would work instead.
  • Cheese – If you’d like to make these dairy-free, just take out the cheese.

Leftovers

In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully by heating in the microwave (they will lose their crunch) or in the oven (be careful not to overcook) or enjoy them cold.

In the freezer These are great for batch cooking and freezing. Make sure you freeze them once cooked and cooled, one at a time, or separated on a baking tray before storing them together. This will stop them sticking together.

Defrost thoroughly before eating and you can then either reheat well or eat them cold. (Note: They won’t be crispy if you heat them in the microwave but still delicious.)

Top tips

Drying the courgettes

Squeezing the water out of the courgettes is really important, or you could end up with soggy fritters.

I use a clean tea towel for this job (which is a bit annoying as we then have a mucky tea towel BUT does get the most liquid out and saves a lot of time.) You could also use bare clean hands or a sieve.

How to shape a fritter

You can shape into patties with your hands but I use these nifty little rings. Anything that will help to give you a round shape would work or free style with your hands.

Coarsely grate

Be sure to use the coarse side of your grater or food processor setting for your courgettes. I’ve used a fine one before and the texture wasn’t quite as good.

FAQs

What can I serve with Courgette Fritters?

You could have them on their own as finger food or enjoy them with a creamy dip like tzatziki.

If you’re eating them as a bigger meal, why not try a simple Cucumber Salad, or perhaps Homemade Chips or Jacket Potatoes?

Can I fry the Courgette Fritters instead of baking them?

Yes you can. Just make sure the patties are half the size (ie this recipe would make 16) before you start, then fry them in oil for about 4-5 minutes on each side. Don’t overcrowd the pan – you’ll probably need to cook them in batches. (There’s more information in the recipe at the bottom of this post.)

Are courgettes and zucchinis the same thing?

If I’m reaching you in America, we’re talking about Zucchini Fritters here (yes – courgette and zucchinis are the same thing).

They might grow on different continents but they’re still the same vegetable (actually, technically a fruit), not only delicious but high in antioxidants, vitamin C, potassium and fibre.

Should I leave the skin on the courgettes?

Definitely yes! This is where so much fibre is in them. The skin isn’t tough or chewy so works fine in recipes.

Courgettes are also fantastic for potassium and vitamins A and C, so we want to use as much of the vegetable as we can.

Can I eat courgettes raw?

Yes! They are honestly so versatile and can be flavoured and cooked in so many ways. Including peeled into ribbons for salads or finely sliced.

We can also stuff them, add them to pastas, hide them in sauces, roast them, sauté them, dress them or grill them.

Can I boil courgettes?

This is the one thing I wouldn’t do with a courgette. Cooking the delicate vegetable like this can make them mushy and lacking in flavour.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

4.80 from 93 votes

Easy Courgette Fritters {with Feta Cheese}

These Easy Courgette and Feta Fritters are as simple as they are delicious. Oven-bake for a healthy, golden finish and enjoy as finger food or as part of a meal. Packed with flavour and mouth-wateringly good.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8 Fritters

Ingredients 

  • 750 g Courgettes, Grated
  • 100 g Feta cheese, Crumbled into big chunks
  • 2 Eggs, Medium free range
  • 2 Cloves garlic, Peeled and crushed
  • 15 g Fresh dill, Chopped
  • 15 g Fresh mint, Chopped
  • 1 tsp Dried oregano
  • 75 g Plain flour
  • 200 g Breadcrumbs
  • 1/2 Red onion, Peeled and finely chopped
  • 1 tbsp Olive oil

To serve:

  • Greek yoghurt, For dipping

Instructions 

  • Preheat the oven to 220C.
  • Grate your courgettes and squeeze out as much of the liquid as you can over a colander. Use the colander and your hands – there will be lots! (See tips below.)
  • When you've squeezed out the liquid, put all of your Courgette Fritter ingredients into a large bowl and mix well with clean hands.
  • Shape the mixture into 8 patties and put onto a greased (or sprayed using Fry Light) baking sheet.
  • Bake for about 30 minutes of until browned, firm and cooked through.

To fry the Courgette Fritters:

  • Make 16 smaller patties instead of 8.
  • Heat 1 tbsp sunflower oil in a non-stick pan over a medium low heat, cook on each side for about 4-5 minutes until golden and cooked through.
  • Add more oil if needed between batches – don’t over crowd the pan.
  • Keep the cooked batches warm in the oven while you finish off the others.

Notes

Coarsely grate: For best results, make sure you coarsely grate your courgettes rather than finely chopped.
Drying the courgettes: I use a clean tea towel for this job (which is a bit annoying as we then have a mucky tea towel BUT does get the most liquid out.) You could also use bare clean hands or a sieve.

Nutrition

Calories: 210kcalCarbohydrates: 31gProtein: 9gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.004gCholesterol: 52mgSodium: 353mgPotassium: 449mgFiber: 3gSugar: 5gVitamin A: 591IUVitamin C: 25mgCalcium: 150mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Family Food
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This recipe was first published here on 5th July 2018. It was fully updated with new photos and video on Monday 3rd July 2023.

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Sarah Rossi founder of TamingTwins.com and author of 'What's for Dinner?' books.

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Hi, I'm Sarah. I help busy people decide 'What's for Dinner?' Find hundreds of recipes here, and also in my bestselling recipe book. Hope my recipes make your life easier ❤️

4.80 from 93 votes (82 ratings without comment)

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13 Comments

  1. 5 stars
    Soooo Yummy and Morish :)!!! Even my ‘hardly-touches-anything-veggie’ partner said they were delicious! Thanks Sarah!

  2. 5 stars
    These are so freaking yummy I’ve made them twice in one week. I’m yet to do it with the dill though. Gee damn – I’ll just have to keep making them! I added a little parmesan & chilli flakes. And I’m going back for more!