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Courgette fritters with a yogurt dip.
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5 from 5 votes

Cheesy Courgette Fritters Recipe

Discover the deliciousness of cheesy courgette fritters! Quick and easy to make, these golden-brown fritters are perfect as a snack, side dish, or light meal. Serve with a refreshing dip for an irresistible treat.
Course Snack
Cuisine British
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings 4
Calories 322kcal
Author Beth Sachs

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Equipment

Ingredients

Metric - US Customary
  • 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

Variations:
  • 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.
 
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.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 

Nutritional Information (Approximate)

Calories: 322kcal | Carbohydrates: 22g | Protein: 17g | Fat: 18g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 637mg | Potassium: 205mg | Fiber: 1g | Sugar: 2g | Vitamin A: 385IU | Vitamin C: 11mg | Calcium: 527mg | Iron: 2mg
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