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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.
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.
If you like these, you might also love my Sweetcorn Fritters too!
Why you’ll love this Courgette Fritters recipe
⭐️ Healthy and packed with goodness
⭐️ Very easy to oven-bake
⭐️ Mouthwatering blend of flavours
Sarah”s Notes
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!
This recipe makes 8 Courgette Feta Fritters, which will serve 4 hungry people, depending on how you’re serving them up.
Courgette Fritters Ingredients
- Courgettes (zucchini) – 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 (all-purpose 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
1. Grate your courgettes and squeeze as much liquid out as possible, using a colander, a tea towel or your hands. Discard the liquid.
2. Put all of your fritter ingredients into a large bowl and mix well. (I use clean hands.)
3. Shape the mixture into 8 patties and put them onto a greased baking sheet.
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.
More Courgette Recipes…
Vegetarian
Courgette Lasagne
Lunch Ideas
Easy Courgette Soup {with Parmesan}
Under 30 minutes
Creamy Courgette Pasta {20 Minute Meal}
FAQs
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 Quinoa Salad, Cucumber Salad, or perhaps Homemade Chips or Jacket Potatoes?
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.)
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.
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.
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
- 750 g (1.65 lb) Courgettes (zucchini), Grated
- 100 g (3.5 oz) Feta cheese, Crumbled into big chunks
- 2 Eggs, Medium free range
- 2 Garlic cloves, Peeled and crushed
- 15 g (3 tsp) Fresh dill, Chopped
- 15 g (3 tsp) Fresh mint, Chopped
- 1 tsp Dried oregano
- 75 g (0.5 cups) Plain flour (all-purpose flour)
- 200 g (2.5 cups) Breadcrumbs
- 1/2 Red onion, Peeled and finely chopped
- 1 tbsp Olive oil
To serve:
- Greek yoghurt, For dipping
Instructions
- Preheat the oven to 200°C fan/220°C/425°F/Gas Mark 7.
- 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.
Did you make this recipe? Click here to let us know how it went and give it a ⭐️ rating! Your feedback helps us to make more recipes you really want.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutritional values are per portion unless otherwise stated.
This recipe was first published here on 5th July 2018. It was fully updated with new photos and video on Monday 3rd July 2023.
This post was originally published on July 3, 2023 and updated later to make improvements.
Made these fritters for supper this evening.
Recipe easy to follow and absolutely delicious
I can always rely on your recipes. Thank you.
Hi Sally-Ann, we’re so pleased the courgette fritters made a delicious supper and that the recipe was easy to follow. Knowing you can always rely on our recipes is lovely to hear. Thank you for the five star review.
My whole family love these.
We make big batches and freeze some as we always end up with loads of courgettes from the allotment. This is my favourite way to eat courgettes, my kitchen always ends up a disaster zone when we make them but it’s definitely worth it.
Hi Wendy, thank you so much for the five star review. Making big batches to freeze is such a great way to use up your courgettes, and we’re so pleased this is your favourite way to eat them. A messy kitchen is definitely worth it for fritters this good!
I have more courgettes than I know what to do with, so despite my husband saying he doesn’t like courgettes I made this recipe. WOW, it went down a storm. My husband loved it and wants to know when I’m going to cook it again. Soon, I promise, thanks for a great recipe.
Hi Sharon, thank you for the five star review, and what a wonderful courgette success story! We’re so pleased your husband loved these despite his doubts, and we hope they help with your abundance of courgeettes very soon.
Perfect! Really delicious, it worked first time, absolutely brilliant!
Reheated in the airfryer & also ate cold leftovers, equally excellent, thank you!
Hi Katie, thank you so much! We are delighted they worked perfectly first time and that they were just as good reheated in the air fryer and eaten cold. That makes them such a brilliant batch and leftovers option, so thank you for sharing!
great recipe, very tasty I also made it into a tray bake added red chilli and topped with sliced tomatoes
Hi Bryan, what a brilliant idea turning them into a tray bake with red chilli and tomatoes, that sounds delicious! Thank you for sharing your twist, we love hearing how you’ve made it your own.
can I use the airfryer instead of oven cooking?
Very tasty way to use my glut of courgettes. Have frozen some so will be interested to see how they turn out defrosted. I will reduce the mint content a bit (personal taste) next batch I make.
Hi David, a mass of courgettes put to good use, wonderful! They do freeze well, so hopefully yours defrost nicely. Adjusting the mint to your taste sounds like a good plan for the next batch. Thanks for letting us know.
Wondering if I could make these ahead the day before? Would they be alright in the fridge overnight?
Hi Julie, thanks for your question! We’d suggest cooking them the day before rather than storing the raw mixture, as the courgettes release water and could make them soggy. Once cooked they keep covered in the fridge for up to 3 days, then reheat fully in the oven to crisp them back up.
Easy to make & delicious- thank you! I added a little pinch of smoked paprika, which worked too.
I shall certainly make them again – I might try & add a little grated lemon next time as a variation.
Hi Reverend Linde, thank you so much for this lovely comment! Smoked paprika sounds like a delicious addition, and grated lemon would be a lovely fresh variation to try next time, do let us know how it turns out.
I baked in the oven and they came out perfectly. I’m wondering if I can freeze them as too many for one person.
Hi Janet, 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.)