Fritters are a fab summer lunch with salads and a great way to use up a glut of vegetables. Courgettes are having their ‘glut moment’ on the farm right now, so here’s a delicious courgette fritter recipe for you to try if you get a lot of courgettes in your box and you’re stuck for ideas.
I usually make a gram flour (chickpea flour) batter of just gram flour, water and seasoning, and then stir in shredded/finely chopped veg to make fritters, but I didn’t have any gram flour so here’s a wheat and corn flour variety which works well too! Fritters are fairly forgiving, just use whatever flour you have in. Courgettes are quite watery vegetables, so I like to grate and salt them, then after the salt has drawn the liquid out, mix in enough flour to make a fairly thick batter. No need to add any other liquid or you’ll end up with soggy rather than crisp fritters!
Ingredients (makes 6-8 fritters)
- 1 large or 2 small courgettes
- a large pinch of salt (about 1/2 a tsp or to taste)
- black pepper to taste
- a big handful of chopped dill or fennel fronds (or any herbs you like – mint or parsley work well)
- a block of feta, crumbled (or make my tofu feta recipe here)
- 4 tbsp plain flour (or more/less – see method)
- 4 tbsp cornflour/cornstarch (or more/less – see method)
- olive oil for frying
- lemon wedges, salad & tzatziki to serve
- Start by grating your courgettes into a large mixing bowl. Use the course side of the grater.
- Sprinkle over the pinch of salt and pepper and mix well. Then taste and decide if you’d like to add more. The courgettes should just taste pleasantly seasoned.
- Give the salt time to draw the liquid out of the courgettes and use this time to prepare some salads and make a tzatziki (simply mix grated cucumber through thick yoghurt, season with salt, pepper and a little crushed garlic, stir well and add a drizzle of extra virgin olive oil and fresh dill or mint).
- Once the courgettes are wet, this only takes 10 minutes or less, you can start adding the flour. I like to use an even mix of cornflour and plain flour. The corn flour makes the fritters a little crispier.
- Add one heaped tbsp of each flour to the wet courgettes then stir the mixture. Keep adding more of both flours and stirring until you have a thick fritter batter. If your courgette is very watery you’ll need more flour, if it’s drier you’ll need less.
- Then stir through the herbs and crumbled feta and warm up a frying pan to medium with a generous slick of olive oil in the bottom of the pan.
- Fry spoons of the mixture in small batches in the pan. Turn over after 3-5 minutes, once golden brown and crispy underneath and fry the other side for a further 3-5 minutes.
- Keep the heat at medium, don’t be tempted to turn it to high or you may get fritters which are burned on the outside and raw and doughy in the middle.
- Serve with salads and tzatziki for a lovely lunch. The fritters are delicious eaten hot with a squeeze of lemon. Or pop the fritters into a burger bun or sandwich as a summery veggie burger or sandwich filler alternative.