Lunch / Mediterranean-inspired
Courgette and Feta Fritters
Crisp little courgette fritters with feta, herbs, and lemony yogurt for a light meal.
Ingredients
Metric
- 2 courgettes, grated
- 2 eggs
- 100 g feta
- 80 g flour
- 2 spring onions, sliced
- Handful mint or parsley
- 1 lemon
- 2 tbsp oil
- 150 g yogurt
US
- 2 courgettes, grated
- 2 eggs
- 3.5 oz feta
- 2/3 cup flour
- 2 spring onions, sliced
- Handful mint or parsley
- 1 lemon
- 2 tbsp oil
- 2/3 cup yogurt
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Method
- Grate courgettes, salt lightly, and squeeze out as much water as possible.
- Mix courgette with eggs, feta, flour, spring onion, herbs, and pepper.
- Heat a thin layer of oil in a non-stick pan.
- Spoon in the mixture and flatten lightly.
- Cook for 3 minutes per side until golden and firm.
- Serve with yogurt mixed with lemon juice and a pinch of salt.
Substitutions
Courgette
grated carrot, sweetcorn, peas
Feta
cheddar, goat cheese, nutritional yeast
Flour
chickpea flour, gluten-free flour blend
Storage and Reheating
- Refrigerate for up to 2 days.
- Reheat in a dry pan or air fryer.
- Freeze cooked fritters for up to 1 month.
FAQ
Why are my fritters wet?
Courgettes hold a lot of water; squeezing them dry is the crucial step.
Can I bake them?
Yes. Bake spoonfuls at 210°C / 410°F, turning once, until golden.