Lost in Food

  • Recipe Index
  • Ultimate Guides
  • About
  • Contact
  • VA Services
menu icon
go to homepage
  • Recipe Index
  • Ultimate Guides
  • About
  • Contact
  • VA Services
search icon
Homepage link
  • Recipe Index
  • Ultimate Guides
  • About
  • Contact
  • VA Services
×
Home » Lost in Food

Easy Courgette Fritters with Cheese

Modified: Jun 17, 2025 by Lesley · Published: Jun 17, 2025 · This post may contain affiliate links · Leave a Comment

Pinnable image with recipe title and plate with three courgette fritters and a side salad.
Jump to Recipe

Easy courgette fritters are super simple to make and taste delicious. Along with the courgette I add potato, spring onion and garlic, as well as Parmesan cheese for added flavour.

A plate with three courgette fritters and a side salad.

This recipe makes 6 cheesy courgette fritters, a great addition to any lazy weekend brunch, served with poached egg on top. Or serve with a side salad of crunchy vegetables for light lunch or dinner option.

Courgette, or zucchini as it's also known, is a great summer fruiting vegetable, one that is versatile when it comes to cooking. Courgette has a fresh flavour, so pairs really well with other flavours.

I grow my own courgettes in tubs in the garden, they're really easy to grow. There are always times when I have an abundance and need to find ways to use them up and I think this is one of the tastiest recipes for courgette.

Table of Contents

Toggle
  • Why you'll love this recipe
  • Recipe ingredients
  • How to make courgette fritters
  • Recipe variations
  • Serving suggestions
  • Useful hints and tips
  • FAQs
  • Pin the recipe
  • Additional recipe suggestions
  • Easy Courgette Fritters
    • Equipment
    • Ingredients
    • Instructions
    • Notes

Why you'll love this recipe

  • Feed a crowd as this recipe is easily doubled to accommodate a larger group of diners.
  • Great for meal prep, cook the fritters then store in the fridge or freezer for a quick and easy meal another day
  • Gluten free as garam flour is a chickpea flour, so suitable for coeliacs or anyone following a gluten free diet.
  • Vegetarian too if you swap regular Parmesan cheese for a vegetarian alternative.

Recipe ingredients

Individual recipe ingredients for courgette fritters.
  • Courgette: I've used a large green courgette (zucchini), but any colour courgette can be used in this recipe.
  • Potato: use any variety of potato, I used roosters as they are a good all round potato.
  • Sea salt: I used salt to draw out the excess moisture from the courgette and the potato. Most is drained off, but some will remain to season the vegetables.
  • Garlic: for the best flavour I recommend using fresh garlic cloves, although frozen garlic can work here too.
  • Onion: spring onions (green onions) are ideal in this recipe as they have a great mild onion flavour and also cook really quickly.
  • Flour: I've used garam flour, which is chickpea flour, to bind the fritters. Garam flour is gluten free and higher in protein than regular all purpose flour. Although feel free to use all purpose flour if you prefer.
  • Cheese: I flavour the fritters with some grated Parmesan cheese. I like using Parmesan as it has a strong flavour so you don't need to use quite so much. Parmesan is also a salty cheese which helps season the fritters.
  • Egg: I use beaten egg to help bind the fritters together.
  • Black pepper: I add black pepper to season the fritters, you could also use cayenne pepper.
  • Oil: I like to cook the fritters in a light flavoured oil, like sunflower or avocado oil.

How to make courgette fritters

A bowl of grated courgette and potato with added salt to remove moisture.
Grated courgette and potato being squeezed in a clean kitchen towel to remove excess water.
  • Coarsely grate the courgette and potato and place into a mixing bowl. Sprinkle in the salt, mix through, and set aside for 10 minutes to allow the salt to draw out the excess water from the vegetables.
  • In the meantime add the remaining ingredients, excluding the sunflower oil, to another bowl.
  • Drain the grated courgette and potato into a muslin cloth or clean tea towel and twist to drain off all the liquid, This will remove most of the salt and water.
A bowl of combined courgette fritter mixture.
A plate with four shaped courgette fritters, ready for cooking.
  • Add the drained vegetables to the other ingredients and mix well to form a batter. Season with black pepper to taste.
  • Form the mixture into 6 even-sized balls, then shape into a small round fritters. Place the fritters onto a plate lined with baking paper. At this stage you can cover the fritters with clingfilm and place in the fridge until you are ready to cook.
Courgette fritters being fried in a large non-stick frying pan.
Courgette fritters being fried in a large non-stick frying pan.
  • When ready to enjoy. place a large non-stick frying pan over medium heat, and add the sunflower oil.
  • Don't be tempted to have the pan on too high a heat or the outside of the fritters will cook and burn, before the inside is fully cooked.
  • Place the fritters in the hot oil and sauté for 4-5 minutes on each side, until golden brown and cooked through.
  • Cook the fritters in batches and do not overcrowd the pan. Once cooked, place the fritters onto paper towel lined plates. Once all the fritters have been cooked, serve immediately.
A plate with three courgette fritters and a side salad.

Recipe variations

  • Vegetables - Feel free to swap or add in other vegetables to the batter mixture. Sweetcorn, mushrooms or bell peppers would be great additions. Just keep the overall weight of vegetables roughly the same, load them too much and the fritter will fall apart.
  • Potato - Substitute the grated potato with grated sweet potato instead.
  • Cheese - I've used Parmesan cheese, but you can swap in other cheese if you prefer. I'd go for something like a crumbly feta or goat cheese, or a mature sharp cheddar.
  • Fresh herbs - Add a handful of your favourite chopped herbs, try coriander (cilantro), basil, dill or parsley.
  • Spices - I've kept the seasoning simple with some sea salt and black pepper, but you can add in other dried spices like smoked paprika, ground cumin, chilli powder or chilli flakes.

TOP TIP: Avoid using any fruits or vegetables that contain too much water, like a tomato, as the high water content will affect the consistency of the batter.

Serving suggestions

This batter will make around 6-8 fritters, depending on how large you shape them. I allow 3 fritters per person and serve with a side salad for a light lunch. You can also top with a poached egg for a more substantial meal.

You can also serve courgette fritters as a starter or appetiser with your favourite dipping sauce. Serve 1 large fritter, or reduce the size of the fritters you are cooking and get more out of the batch of batter.

A plate with three courgette fritters and a side salad.

Useful hints and tips

  1. Double the recipe: these fritters are great for meal prep. Make a double batch of the fritters then cool and store in the refrigerator for a quick and easy meal another day.
  2. Vegetarian: for vegetarian diners ensure you swap regular Parmesan cheese for a vegetarian alternative.
  3. Dairy free: for dairy free diners swap the Parmesan cheese with a dairy free alternative or leave the cheese out altogether.
  4. Allergy advice: gluten free, soya free and nut free. For comprehensive and detailed allergy advice go to Allergy UK.

FAQs

Why are my courgette fritters soggy?

To avoid soggy fritters watch the amount of wet ingredients you add to the batter. I always recommend grating the courgette and potato, then coat in salt and set aside for 10 minutes to draw out any excess moisture. I then place the courgette and potato into a clean tea towel and squeeze the vegetables to remove any further liquid before adding to the batter.

My second tip is to ensure that the oil is hot enough before you start cooking the fritters. If you put them into luke warm oil they absorb the oil and will be soggy.

Can you make courgette fritters in advance?

These fritters can be made ahead, cooked and allowed to cool, then placed into an airtight container in the fridge for 4-5 days. When ready to enjoy remove from fridge and warm in a pan before serving.

Can you freeze courgette fritters?

Yes, you can freeze the fritters once they've cooked. I recommend placing them into an airtight container or Ziploc bag, placing some baking paper between each fritter to stop them sticking together. They can then be placed in the freezer for up to 3 months.

Pin the recipe

Pinnable image with recipe title and plate with three courgette fritters and a side salad.

Additional recipe suggestions

If you have an abundance of courgettes growing in your garden, try these great tasting recipes:

  • Courgette & Lemon Pasta
  • Courgette & Sweet Pepper Soup 
  • Quick Courgette & Shallot Pickle (aka bread and butter pickles)
  • Broccoli Courgette Soup
  • Chorizo Gnocchi with Courgette & Tomato
  • Carrot & Courgette Breakfast Muffins
A plate with three courgette fritters and a side salad.

Easy Courgette Fritters

Easy courgette fritters are super simple to make and taste delicious. Courgette, potato, spring onion and garlic form the base of the fritters and Parmesan cheese adds extra depth of flavour.
5 from 3 votes
Print Pin SaveSaved!
Prevent your screen from going dark
Prep Time: 20 minutes mins
Cook Time: 10 minutes mins
Resting Time: 10 minutes mins
Total Time: 40 minutes mins
Servings: 6 fritters
Calories: 95kcal
Author: Lesley Garden

Equipment

  • 2 mixing bowls
  • clean kitchen towel
  • grater
  • measuring spoons
  • large non-stick frying pan

Ingredients

  • 230 g courgette (grated)
  • 100 g potato (grated)
  • 1 teaspoon sea salt
  • 1 clove garlic (crushed)
  • 2 spring onions (finely chopped)
  • 2 tablespoon garam flour (chickpea flour)
  • 50 g Parmesan cheese (grated)
  • 1 medium free range egg (beaten)
  • black pepper (to taste)
  • 1 tablespoon sunflower oil

Instructions

  • Coarsely grate the courgette and potato and place into a mixing bowl. Sprinkle in the salt, mix and set aside for 10 minutes to allow the salt to draw out the excess water from the vegetables.
  • In the meantime add the remaining ingredients, excluding the sunflower oil, to another bowl.
  • Drain the grated courgette and potato into a muslin cloth or clean tea towel and twist to drain off all the liquid, This will remove most of the salt and water.
  • Add the drained vegetables to the other ingredients and mix well to form a batter. Season with black pepper to taste.
  • Form the mixture into 6 even-sized balls, then shape into a small round fritters. Place the fritters onto a plate lined with baking paper. At this stage you can cover the fritters with clingfilm and place in the fridge until you are ready to cook.
  • When ready to enjoy. place a large non-stick frying pan over medium heat, and add the sunflower oil.
  • Don't be tempted to have the pan on too high a heat or the outside of the fritters will cook and burn, before the inside is fully cooked.
  • Place the fritters in the hot oil and sauté for 4-5 minutes on each side, until golden brown and cooked through.
  • Cook the fritters in batches and do not overcrowd the pan. Once cooked, place the fritters onto paper towel lined plates. Once all the fritters have been cooked, serve immediately.

Notes

These fritters can be made ahead, cooked and allowed to cool, then placed into an airtight container in the fridge for 4-5 days. When ready to enjoy remove from fridge and warm in a pan before serving.
You can also freeze the fritters once they've cooked. I recommend placing them into an airtight container or Ziploc bag, placing some baking paper between each fritter to stop them sticking together. They can then be placed in the freezer for up to 3 months.
As these courgette fritters can be made ahead, I often make a double batch of fritters, some to enjoy now and the rest to enjoy for a quick breakfast or easy light meal another day.
Nutrition Facts
Easy Courgette Fritters
Amount Per Serving (45 g)
Calories 95 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Trans Fat 0.003g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 3g
Cholesterol 33mg11%
Sodium 543mg24%
Potassium 223mg6%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 2g2%
Protein 5g10%
Vitamin A 223IU4%
Vitamin C 11mg13%
Calcium 116mg12%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

• Please note that the nutrition information provided above is approximate and meant as a guideline only •

Course : Appetizer, Brunch, Canape, Starter, Side
Cuisine : British
Keyword : gluten free, vegetarian
Tried this recipe? We'd love to see your photos!Mention @lostinf00d or tag #lostinfood!
Share on Facebook

More Lost in Food

  • A pink plate topped with curried scrambled eggs with a garnish of thinly sliced red chilli and spring onion, served with 2 sliced of toast and some cherry tomato halves.
    Curried Scrambled Eggs
  • A green bowl of celeriac remoulade salad, with lemon and fresh parsley and chives set alongside.
    Easy Celeriac Remoulade
  • A bowl of tuna, avocado and quinoa salad, with crunchy salad vegetables and garnished with toasted seeds.
    Tuna, Avocado & Quinoa Salad
  • A large glass filled with a base of shredded lettuce, chopped tomato and avocado, topped with king prawns in a tarragon mayonnaise, garnished with fresh tarragon.
    Prawn Cocktail with Tarragon Mayonnaise

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




5 from 3 votes (3 ratings without comment)

Hi, I’m Lesley.

I’m the blogger, cook and creator behind Lost in Food.

More about me

Read Lost in Food’s interview with Society Aberdeen

Popular Recipes

  • Ginger & Chilli Biscuits
  • A batch of apple and cinnamon scones set on a wooden board.
    Apple & Cinnamon Scones
  • Salted Caramel & Chocolate Mousse
  • A wooden board topped with slices of sourdough bread, topped with ham and piccalilli with cheese, and a jar of piccalilli set alongside.
    Pam's Piccalilli (from River Cottage)

Recent Recipes

  • A plate with three courgette fritters and a side salad.
    Easy Courgette Fritters with Cheese
  • A jar of tarragon mayonnaise set aside 2 brown eggs, a lemon and stalks of fresh tarragon.
    Tarragon Mayonnaise
  • Rhubarb and almond loaf cake, with two slices of cake, set on a wire cooling rack.
    Rhubarb & Almond Loaf Cake
  • A bowl of steamed rice, topped with minced beef chilli, with bowls of guacamole, shredded cheese and tomato salsa set alongside.
    Easy Minced Beef Chilli
Brilliance in Blogging Finalist Badge Brit Mums

Footer

↑ back to top

About

  • About
  • Privacy Policy

Follow

Contact

  • Contact
  • VA Services

Copyright © 2025 Lost in Food

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.