My courgette Fritters have a crispy exterior and a gooey, cheesy interior. They are a perfect lunch or healthy snack for kids or adults and are super easy to make; just 15 minutes to be ready!
I like to serve this recipe as breakfast, light lunch or snack for my family. And sometimes I serve them as a light dinner, a side dish or even a starter at a party! They are super simple and easy to make.
The best part about this recipe is that everything has a substitute. You can replace ingredients that you don't like with your preferred ingredients or decide to leave out an ingredient altogether, as long as you have the base ingredients in place – courgette, eggs, flour, and oil.
This makes Fritters a very versatile option and gives you an opportunity to add a personal touch to them.
Now let us dive straight into the recipe!
Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.
Courgette (zucchini). They are the crux of this recipe. I use grated raw courgettes after squeezing out all the excess liquids. Also, don't peel it.
Tip: You can go with a grater for grating the Courgette if you want, but a food processor is a much quicker option.
Eggs. They act as binding agents for the fritters. They will also allow the Fritters to turn crispy when fried.
Cheddar Cheese. It is responsible for the cheesiness in the Fritters.
Plain Flour (All purpose flour). Along with the Eggs, Plain Flour works to keep the fritters bound together. You can use gluten-free flour to make these fritters gluten-free.
Garlic Powder. It will add a garlicky undertone to the Fritters, which is sweeter and milder than freshly chopped garlic.
Fresh Parsley. I like to add some fresh green herbs such as parsley.
Dried Basil. It adds a sweet and slightly peppery flavor to the Fritters, which goes well with the cheesy burst of the dish.
Vegetable Oil. I use it for frying the fritters.
How To Make Cheesy Courgette Fritters?
One: Great the courgette, squeeze out all the excess water, and use a paper towel to pat dry.
Two: In a large mixing bowl, mix together Courgette, flour, cheese, fresh parsley, eggs, and basil.
Three: In a large skillet, heat the oil over medium heat.
Four: Spoon 1-2 tablespoons of the mixture per fritter into the pan and cook for 3-4 minutes or until golden. Flip and then cook on the other side for 3 minutes. Put in a serving plate and serve!
- Adding mint to the courgette fritters is a popular option.
- Spice up your Fritters with a pinch of cumin or spaced paprika if you are a lover of spices.
- You can substitute the cheddar cheese with parmesan or feta for variations in flavour and texture.
- Sliced spring onions will give a flavour boost to this recipe.
- You can choose to bake your Fritters instead of frying them to tailor them to your dietary restrictions, if any.
To Store: I store leftovers in the fridge for up to three days. You can even eat them cold!
To Freeze: Courgette fritters can be frozen for up to 3 months! To freeze the Fritters, put them in a freezer-safe container and sandwich them between greaseproof paper, or use Ziploc bags.
Reheating Instructions: I like to simply shove them into the microwave for a couple of minutes.
You have probably not added enough binder in the mix in that case. Add some more flour, eggs, and cheese for stronger binding. Adding breadcrumbs, too, is a great option. Also, remember to avoid flipping the Fritters before they are golden and crisp.
Using flax eggs instead of eggs and opting for vegan cheese is the only thing you need to do to make this a vegan dish! To make flax eggs, stir 1 tablespoon of ground flax into three tablespoon water, and let it sit for five minutes to allow it to become gelatinous.
Yes, you can; just line a baking sheet with parchment pepper, place your fritters and bake for 30-35 minutes at 180C / 350F, until golden and crispy.
More Zucchini (Courgette) Recipes
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Cheesy Courgette Fritters
- Great the courgette, squeeze out all the excess water, and use a paper towel to pat dry.
- In a large mixing bowl, mix together courgette, flour, cheese, fresh parsley, eggs and basil.
- In a large skillet, heat the oil over medium heat.
- Spoon 1-2 tablespoons of the mixture per fritter into the pan and cook for 3-4 minutes or until golden, then flip and cook on the other side for 3 minutes.
- Put in a serving plate and serve!