I’ve made courgette fritters for years, initially using a recipe from that domestic goddess Nigella Lawson. However, I’ve shifted to making them less dairy laden and more acceptable to a wider range of regimes.
The word fritter usually conjures up something deep-fried, fat-laden, and overall heavy but these easy courgette (zucchini) fritters are testament that lighter ones are possible. Grated courgette joins forces with onion, flour, eggs, and grated Parmesan cheese to make low calorie, delicious little green pancakes that can be a light vegetarian meal, meze or side dish to a Mediterranean-style meal.
Fritters should be crispy on the outside and soft in the middle. If there’s one thing I loathe it’s soggy fritters, they are a big no-no. The only way to avoid sogginess is to wring out the excess liquid from the courgettes. Grate, salt, leave in the colander for 10 minutes, then wring out. I know this can be a painful process but there’s really no way around it. In addition to removing the excess water, I like to add a tablespoon of grated Parmesan cheese to the batter. It both amps up the umami flavor and increases the crisp factor. I also like to use baking powder, which I believe helps enormously in making lighter fritters. You can leave it out, but do try it, you’ll be surprised at the difference it makes.
1. Place grated courgette (zucchini) in a colander, add 1 teaspoon of salt, toss and set aside for 10 minutes.
2. Wrap grated courgettes in a clean dish towel/kitchen paper/cheesecloth, squeezing and wringing all the moisture you can out of them. This step helps the fritters brown better, even when using less oil. It also keeps them from turning soggy and falling apart in the pan.
3. Place squeezed courgette in a bowl and add all the other ingredients, including remaining ½ teaspoon of salt, and ground black pepper. Mix until well combined. The batter should be dropping consistency.
3. Heat two tablespoons of olive in a frying pan (skillet) over medium-high heat until shimmering. Drop two scant tablespoons of zucchini mixture onto the pan, press them flat with the help of a spatula and cook until golden brown, about 3 minutes per side.
4. Make only a few fritters at a time, do not crown the pan, so that the oil temperature doesn’t drop. Drain briefly on paper towels to soak up any excess grease and keep warm.
5. Serve with Greek yogurt, plant-based yoghurt or sour cream, and sprinkle with finely chopped scallions if you like. We eat them with my chilli and tomato jam.
1. You can, of course, make fritters from a variety of vegetables. Experiment to your heart’s content once you’ve mastered the basics.
2. Feel free to add a tablespoon or two of fresh herbs. I like freshly chopped basil or mint and lemon zest with courgettes but parsley would work too with maybe some chopped capers.
3. You need a batter that’s of dropping consistencey. If it’s too wet add a bit more flour. If it’s too dry add some water a teaspoon at a time.
4. I rarely use raw garlic as it’s too strong a flavour. I always keep a jar of confit garlic (home-made) in the fridge for use in my cooking.