Courgette fritters

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Serves: 11

By MulledwineGless

(2 Votes) 3


  • 2 tsp salt

  • 3 courgette coarsely grated

  • 2 eggs

  • 1 tbsp herbs chopped

  • 1/2 blocks feta (or cheese of your choice)

  • 3 tbsp ground flaxseed (optional)


  1. Place the courgette in a bowl and mix in the salt. Put aside for about 20 minutes for the salt to draw out the liquid from the courgette.
  2. Line a sieve or similar with a muslin type cloth eg a clean teatowel. Put the courgette into the sieve, then gather the cloth up around it and squeeze out as much liquid as you can with your hands.
  3. In a bowl mash together the cheese, herbs, flax if using and pepper. Add the eggs and courgette and mix thoroughly.
  4. Heat a generous amount of cooking fat in a frying pan and cook spoonfuls of the mixture, flipping when the bottoms are a nice golden brown.
  5. Press down with a spatula to flatten the fritters and cook until the second side is done. Continue until all the mixture is used up.

Additional Information

  • Summer

  • Lunchbox

  • Snack

  • Low carb

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Your comments

  • newmumwithquestions 09/10/17 16:24

    I linked to this through a school lunchbox suggestion thread. These are way too salty for kids - feta is very salty (although tasty!) but adding 2 teaspoons of salt on top is crazy.

  • Lebanna123 25/07/15 13:09


  • DorisIsWaiting 23/01/13 19:49

    Didn't have any flax but still managed to stay in a rough fritter shape. I'm not great at frying but I managed these easily and they were very moreish! I added a little paprika to the top and served with a dressed spinach and avocado salad.