Cheesy courgette fritters are a fantastic way to make the most of a glut of homegrown courgettes.
They are simple and quick to prepare, extra cheesy, and, most importantly, taste amazing! Serve them with a minty yogurt or hummus dip for a light and satisfying lunch or snack.
Courgette fritters are my go-to quick and easy lunch when courgettes are in season, and best of all, you'll already have most of the ingredients in your kitchen!
Flavoured with fresh herbs and halloumi cheese, I guarantee they will go down a storm with the whole family.
Have you seen my cheesy courgette and tomato bake? Another delicious recipe for courgette season!
Jump to:
✔️ Why should you try it?
- Halloumi and courgette fritters combine salty, tangy halloumi with mild, slightly sweet courgettes.
- When fried to golden brown, they have a crispy exterior and a soft, cheesy interior.
- Perfect as a snack, side dish, or light main course.
- Serve with your favorite dip, sauce, fresh salad, or roasted vegetables.
🥘 Ingredients
Courgettes - 1 medium courgette, grated.
Halloumi - grated (or substitute with cheddar or crumbled feta).
Eggs - 2 large free-range eggs.
Plain Flour - helps bind the fritters together.
Fresh Herbs - I used a combination of parsley, mint, and dill. Feel free to use other fresh herbs or just one of the above. If I had to pick just one, I'd go for mint!
Garlic granules - or substitute with 1 fresh garlic clove, finely chopped.
Oregano - for a herby flavour boost.
Olive Oil - for frying the fritters
🔪 How to make courgette and cheese fritters
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Place all of the ingredients in a large mixing bowl.
Would you like to save this?
We'll email you this post for easy access later! You'll also join the Effortless Foodie mailing list and receive my popular 'No Bake Bars and Slices' eBook for free!
This site is protected by the Google Privacy Policy and Terms of Service apply.
Two: Mix everything together with a wooden spoon.
Three: Heat the olive oil in a nonstick pan and place heaped tablespoons of the fritters directly into the pan (you can shape the fritters by hand if you want your courgette fritters to have a more uniform shape). You should use a medium heat (don't let the pan get too hot otherwise the fritters will burn before they are cooked in the middle).
Four: Flip the fritters after 3 minutes (the underside will be a lovely golden brown colour) and cook for a further 2-3 minutes. Remove to a plate and continue until all of the mixture is used up. This recipe will make 8 - 10 fritters.
Top Tips
- No need to squeeze all the water out of grated courgettes. Just let them drain in a sieve over the sink for 10 minutes and then pat dry. Some moisture helps the mixture stick together.
- Try making these fritters in your air fryer. Place baking paper at the bottom of the basket as the mixture is quite wet.
- Halloumi is salty, so you don't need to add extra salt.
🍴 Serving suggestions
Serve these halloumi courgette fritters as a light lunch, after-school snack, or dinner party starter. They taste great with a minty yogurt dip, sweet chilli sauce, or Moroccan hummus.
My kids love them with baked carrot fries and crispy apple coleslaw. Fresh, healthy, and so tasty!
📖 Variations
Courgette fritters are so adaptable. Here are some ideas for you:
- Swap the salty grated halloumi for extra mature cheddar or crumbled feta.
- Like things spicy? Add 1 chopped red chilli to the mixture!
- Add 2 sliced spring onions for a flavour boost.
- Use half grated courgette, half grated carrot for something a bit different.
- Add a handful of sweetcorn or cooked peas to the mixture before frying.
- Swap the herbs for spices. Try adding dried cumin or a pinch of cayenne pepper.
- Make them gluten-free by using gluten-free flour.
- Use carrots instead to make these easy carrot fritters!
🥡 Storage
Fritters are best eaten fresh, as soon as they are made. You can store them in the fridge for up to 3 days and either eat cold (they are great for lunchboxes) or reheat in the microwave.
The fritters can also be frozen for up to 3 months. Place the cooked fritters in a freezer-safe container between layers of greaseproof paper. You can refry straight from frozen to warm them up again.
❓ FAQS
Courgettes and zucchinis are the same vegetable but are called different things depending on where you live in the world. In the UK, they are known as courgettes, but in the US, they are called zucchini.
This happens when there is not enough binder in the mix. I like to use flour, eggs, and cheese as binders. You could also add breadcrumbs. Make sure you don't try flipping the fritters before they are golden and crisp.
Yes, you can use different types of courgettes interchangeably for fritters. Whether you have green, yellow, or striped courgettes, they can all be grated and used in the recipe. The choice of courgette variety may slightly affect the taste and appearance, but it won't significantly impact the overall outcome.
Although traditionally courgette fritters are fried, you can also bake them for a healthier alternative. Preheat your oven to a moderate temperature, brush the fritters with oil on both sides, and bake them on a lined baking sheet until golden brown, flipping them halfway through. While the texture may differ slightly from the fried version, baked fritters can still be delicious and lower in oil.
😋Related recipes
More courgette recipes to try!
- Chocolate Courgette Muffins
- Roasted Courgettes
- Creamy Courgette Curry
- Courgette and Feta Frittata
- Courgette Burgers
- Courgette Brownies
- Creamy Courgette and Pancetta Pasta
Don't forget to subscribe to the newsletter to stay up to date with what's cooking in the Effortless Foodie kitchen!
Recipe
Cheesy Courgette Fritters Recipe
Would you like to save this?
We'll email you this post for easy access later! You'll also join the Effortless Foodie mailing list and receive my popular 'No Bake Bars and Slices' eBook for free!
This site is protected by the Google Privacy Policy and Terms of Service apply.
Equipment
- Sieve
- Chopping Board
- Knife
Ingredients
- 1 Medium Courgette grated. Place the grated courgette in a sieve over the sink for 10 minutes to allow excess water to drain out. Pat dry and continue with the recipe.
- 200g Halloumi grated
- 2 Eggs large, free-range
- 100 g Plain Flour
- 1 teaspoon Garlic Granules
- 2 tablespoon Fresh Herbs I used mint, dill and parsley.
- 1 teaspoon Dried Oregano
- 1 tablespoon Olive Oil
Instructions
- Place the grated courgette in a sieve over the sink for 10 minutes to allow excess water to drain out. Pat dry and continue with the recipe. You don't want to squeeze out all of the water as a little moisture helps the mixture bind together.1 Medium Courgette
- Put all of the ingredients (except the olive oil) in a large bowl and mix together with a wooden spoon.200g Halloumi, 2 Eggs, 100 g Plain Flour, 1 teaspoon Garlic Granules, 2 tablespoon Fresh Herbs, 1 teaspoon Dried Oregano, 1 tablespoon Olive Oil, 1 Medium Courgette
- Heat the oil in a large frying pan and spoon heaped tablespoons of the mixture into the pan and fry for 3 minutes (or until golden and crispy). You will need to do this in batches.
- Flip the fritters after about 3 minutes and cook on the other side for 2-3 minutes. Remove to a plate whilst you fry the remaining fritters.
Notes
- Swap the salty grated halloumi for extra mature cheddar or crumbled feta.
- Like things spicy? Add 1 chopped red chilli to the mixture!
- Add 2 sliced spring onions for a flavour boost.
- Use half grated courgette, half grated carrot for something a bit different.
- Add a handful of sweetcorn or cooked peas to the mixture before frying.
- Swap the herbs for spices. Try adding dried cumin or a pinch of cayenne pepper.
- Make them gluten-free by using gluten-free flour.
Dannii says
We love courgette fritters. A great way to get our kids to eat more veg.
Sharon says
These fritters are so delicious and very easy to make. I love them as a side to grilled or roasted chicken.
Tara Teaspoon says
The cheese and the herbs and all the deliciousness of this recipe! I made this for my mom and she loved it as well.
Maria says
This is super easy to make! And it makes a great lunch or snacks for kids, too! My son loves this.
Angela says
I love how easy these are to make! I will be making these a lot this summer as my garden gets going!
Sherri says
Can I use dried herbs instead of fresh? Would love try this to get my kids to eat more veg.
Beth Sachs says
Hi Sherri! I would suggest using 2 tsp of dried mixed herbs in place of the fresh herbs. Hope your kids enjoy them!