Make the most of summer courgettes with these crispy, golden courgette fritters. They’re simple to make and taste amazing drizzled with creamy chive dressing.
Courgette fritter ingredients
These courgette fritters are great lunchbox fillers and easy to make-ahead. Here’s what you’ll need:
- Courgette: Grated courgette forms the bulk of these patties, and it’s a great way to sneak more veggies into your everyday meals.
- Spring onions: I’ve used spring onions for a milder onion flavour.
- Eggs: Just 2 large free-range eggs are needed for this recipe, to make the batter.
- Almond flour: AKA ground almonds (same, same).
- Goat’s cheese: For a little salty, creaminess. You could substitute for feta, a dairy-free alternative, or leave out altogether.
- Salt and Pepper: Sea salt and cracked black pepper perfectly season these fritters and enhance the flavours of the other ingredients.
- Olive oil: For frying.
How to make courgette fritters
Courgette fritters are best thin and crispy, but go for thick and chunky if you prefer! Here’s how to make them in four simple steps:
- Prep the courgette. Place the grated courgette in a large bowl, sprinkle with salt and set aside for 20 minutes to draw out the moisture. Transfer to a clean tea towel and squeeze out the liquid.
- Make the fritter batter. Place the courgette, spring onions, eggs, almond flour, goat’s cheese, salt and pepper in a large bowl and mix to combine.
- Fry. Heat a little of the olive oil in a frying pan over a medium heat. Cook heaped tablespoons of the batter for 2-3 minutes each side, or until golden (you can cook 3–4 fritters at a time, just leave yourself enough space for flipping). Repeat with the remaining batter.
- Rest. Place cooked fritters on a piece of kitchen roll to absorb any excess oil. While they’re resting, make the creamy chive dressing.
Creamy chive dressing
You only need a few fresh ingredients for this deliciously simple dressing:
- Yoghurt: I use thick coconut yoghurt, but feel free to use full fat cow’s or goat’s yoghurt, or Greek yoghurt if you prefer.
- Garlic and chives: A simple combination of herbs for the perfect flavour-boost.
- Salt & Pepper: Season with sea salt and cracked black pepper.
Simple place the yoghurt, garlic, chives, salt and pepper in a small jug and whisk until smooth. That’s it! Drizzle over the courgette fritters to serve.
How to serve courgette fritters
These fritters are perfect lunchbox fillers, with a simple green salad and dill pickle sauerkraut. They also make a great addition to a cooked breakfast, or enjoy them on their own for a light lunch.
How to store and reheat courgette fritters
Although these fritters lose their crispiness if you make them in advance, they’ll still be delicious. And they taste just as good warm or cold. Store cooled fritters in an airtight container in the fridge for up to 3 days or freezer for up to 3 months. If you freeze them, separate the fritters with a layer of plastic-free baking parchment paper and thaw overnight in the fridge before reheating. To reheat, cook them in the oven at 180°C (350°F) for 10-15 minutes, or until warmed through.
More courgette recipes to try
More lunchbox fillers to try
I hope you enjoy this courgette fritter recipe. If you make it, let me know how it turned out. I’d love to hear what you think in the comments below, or post in The Fertility Kitchen Community.
- 2 medium courgettes (zucchini) coarsely grated
- 2 spring onions finely sliced
- 2 large free-range eggs beaten
- 60 g ground almonds
- 50 g goat's cheese crumbled
- sea salt and cracked pepper
- 2 tbsp olive oil for frying
For the creamy chive dressing
- 200 g coconut yoghurt or full fat plain yoghurt or Greek yoghurt
- 2 garlic cloves crushed
- 1 tbsp finely chopped chives
- ½ tsp sea salt
- ¼ tsp cracked black pepper
- Place the grated courgette in a large bowl, sprinkle with salt and set aside for 20 minutes to draw out the moisture. Transfer to a clean tea towel and squeeze out the liquid.
- Place the courgette, spring onions, eggs, almond flour, goat's cheese, salt and pepper in a large bowl and mix to combine.
- Heat a little of the olive oil in a frying pan over a medium heat. Cook heaped tablespoons of the batter for 2-3 minutes each side, or until golden (you can cook 3–4 fritters at a time, just leave yourself enough space for flipping). Repeat with the remaining batter. Place cooked fritters on a piece of kitchen roll to absorb any excess oil.
- Meanwhile, make the creamy chive dressing. Place the yoghurt, garlic, chives, salt and pepper in a small jug and whisk to combine. Drizzle on the fritters to serve.