These delicious Courgette and Feta Fritters are super simple. Mix together a variety of amazing fresh flavours before baking them in the oven for 30 minutes until golden brown.
This is an ideal batch cooking dish and so versatile too – serve them as a healthy finger food snack, as a side, with a salad, in a picnic, and eat them hot or cold.
Oh my… this Courgette Fritters recipe is lip-smackingly good! With a perfect mix of flavours, including zingy, fresh-tasting herbs and that edge of feta cheese, not to mention our favourite malleable green vegetable, it’s then combined together with breadcrumbs and eggs.
I prefer to make my Feta and Courgette Fritters in the oven rather than the more traditional frying pan method as I find the results are less greasy.
I also like to make a large batch while I’m at it and freeze plenty for later when you need something like these to nibble on or elevate a packed lunch!
This recipe makes 8 Courgette Feta Fritters, which will serve 4 hungry people, depending on how you’re serving them up.
Why you’ll love this recipe
⭐️ Healthy, simple ingredients
⭐️ Very easy to oven-bake
⭐️ Mouthwatering blend of flavours
About Easy Courgette Fritters
I’m wondering how many of you out there actually grow your own courgettes and are looking for delicious ways to make the most of them?!
They’re wonderfully easy to grow ourselves, but even if you’re not an allotment plot owner or even a veg patch aficionado, this trusty produce will grow and grow without much persuasion. (Or, alternatively, they’re pretty inexpensive at the supermarket!)
I just love how much you can do with courgettes too, and our little people are usually not too offended by them as they’re pretty light in flavour.
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!
What you’ll need
- Courgettes
- Feta 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 to save time but you can make your own if you prefer.
- Red onion
- Oil – Olive oil or something like Fry Light is OK
- Yoghurt, mint and lemon – To serve (optional)
How to make this Courgette Fritters recipe
1. Grate your courgettes and squeeze as much liquid out as possible, using a colander and your hands. Put all of your fritter ingredients into a large bowl and mix well.
2. Shape the mixture into 8 patties and put them onto a greased baking sheet. Bake in a preheated oven at 220C for about 30 minutes 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.
Leftovers
In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully by before serving or enjoy them cold.
In the freezer These are great for batch cooking and freezing. Make sure you freeze them 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.
Top tip
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.
FAQ
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.
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.
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).
Easy Courgette Fritters {with Feta Cheese}
Ingredients
- 1 kg 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
- Fry light spray or olive oil for greasing
To serve:
- Yoghurt
- Mint
- Lemon
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!
- 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.
Lynnette says
Great recipe for using a good amount of my glut of courgettes from my allotment! Really tasty too. I changed the flavourings after my first try and used zatar and a pinch of chilli powder, my family preferred that. I also found 1 egg was plenty.
Overall a very good recipe, best one I have found to use up my courgettes.
Sarah Barnes says
Ahhh so pleased it went down well. Check out the courgette cake recipe I did too, hope you like it!
Danielle says
Lovely recipe. I didn’t use as many of the fresh herbs as suggested (mainly because I didn’t pick enough and was too lazy to go back into the garden to get more!) but I don’t think the recipe missed it. I also added a pinch of chilli and it worked really well!
:) says
I was really surprised at how much I enjoyed this vegetarian recipe! I made it even healthier by substituting the flour and breadcrumbs for ground almonds and it was delicious. I also improvised on the herbs and just used what I had in the cupboard and I didn’t measure anything, just guessed – but it still worked!
Ian says
Made these to use up some courgettes given to me by a neighbour and they were delicious. I had no dill so used some fennel from the garden which worked well. I’ll definitely be making them again. Thank you.
Christopher Ward says
Absolutely delicious thank you for this great recipee.
Maria Georgiou says
This might possibly be the best snack I’ve ever made with courgettes… this recipe is incredible!!! Thank you so much!! 😁😁😁
Debbie Middlemiss says
Totally delicious! They look exactly like the picture in the recipe too! Thanks Debbie
vicki says
awesome recipe even without the egg