Courgette fritters

Fork Courgette fritters

Cooking time: 15

Preparation: 15 minutes

Cooking: 15 minutes

Serves: 4


These make a fine weekend brunch. Make them more substantial with a leafy salad and place a poached egg on top and break to allow the soft yolk to ooze over the crispy surface. Mmmmm…

(Source: www.egginfo.co.uk)



  • 3 medium courgettes
  • 5 spring onions, trimmed and finely sliced
  • 3 medium Bird Bros eggs
  • 150g self-raising flour
  • 90g parmesan, finely grated
  • 1/2 heaped tsp baking powder
  • A generous pinch of chilli flakes, plus extra for garnish
  • 2 tbsp olive oil
  • Sour cream or creme fraiche


  1. Coarsely grate the courgettes on a box grater and place in a sieve over a bowl. Season with a pinch of salt and leave to stand for ten minutes.

  2. Squeeze out as much moisture as you can from the courgettes ( a tea towel is great for this), then place them into a large mixing bowl with the spring onions, garlic, three of the eggs, flour, parmesan, baking powder, chilli flakes and some seasoning. Mix to combine.

  3. Heat one tablespoon of olive oil in a large, non-stick frying pan over a medium-high heat and add about two tablespoons of the mixture to the pan for every fritter. Fry for about three minutes each side until golden and crisp. You should get twelve fritters out of the mixture.

  4. Serve three courgette fritters per person. Sprinkle with some extra chilli for garnish. Serve with a spoonful of sour cream or creme fraiche and a herb salad.

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