Looking for a quick and healthy dinner idea? These golden courgette fritters are a seasonal classic that never fails. You can whip them up in less than half an hour using just a few pantry staples. In this recipe, I’ll share my tried-and-tested trick for getting them perfectly crispy on the outside and tender on the inside, without all that extra moisture. They’re best served piping hot straight from the pan—fair warning, they disappear in a flash!
How to make crispy courgette fritters?
The key to frying is getting rid of the excess water from the courgette.
- Squeeze out the water: after grating the courgette, salt it and let it sit for 10 minutes. Then, squeeze it out thoroughly using a piece of cheesecloth or a clean kitchen towel.
- Add some starch: adding a tablespoon of potato starch makes the fritters firmer and extra crispy.
- Frying temperature: drop the batter onto well-heated oil. If the heat is too low, the fritters will soak up the grease instead of frying.
- Serve immediately: just like potato pancakes, even perfectly fried courgette fritters will eventually go soft. That’s why they’re best served straight off the pan.
How to keep courgette fritters from falling apart?
If your fritters are falling apart in the pan, it’s usually due to incorrect proportions or being in too much of a hurry.
- The right consistency: don’t skip the egg—it’s what binds the mixture and gives it structure. The batter should be thick. If the courgette still feels too watery after squeezing, go ahead and add an extra tablespoon of flour.
- Patience: don’t flip the fritters too early. The bottom needs to be noticeably golden-brown and set. It’s worth checking them every couple of minutes to monitor the crust.
The best courgette fritters?
Here are a few extra tips to make sure your fritters turn out perfect:
- Peeling the courgette: young, small courgette don’t need to be peeled. Their skin is delicate, adds a nice pop of colour, and is packed with fiber.
- Remove the seeds: if you’re using a large courgette, make sure to scoop out the seedy center before grating.
- Drain after frying: once cooked, place the fritters on a paper towel to soak up any excess oil.
How to serve courgette fritters?
My courgette fritter recipe is very basic, which also makes it incredibly versatile. Since I don’t add onion or garlic, these fritters can be served either savory or sweet! My favorite toppings include Greek yogurt, herb sauce, garlic sauce, a slice of smoked salmon, or—for the sweet version—a sprinkle of sugar. I know, courgette fritters with sugar might sound like a strange combo, but I highly recommend giving it a try—they’re delicious!
Planning to try this quick courgette fritter recipe? Courgette season is short, so it’s worth making the most of it! If you want to discover more delicious ways to use it, be sure to check out my other suggestions below:
- Baked meatballs with pasta and vegetables
- Chocolate courgette cake
- Creamy courgette soup with potatoes
- Lemon courgette cake
Simple courgette fritters
Kitchen utensils
- cheesecloth or clean kitchen towel
Ingredients
- 400 g courgette
- 2 eggs
- 4 tbsp wheat flour
- 1 tbsp potato starch / corn starch (optional)
- 2-3 tbsp oil (for frying)
- 2 pinch of salt
Instructions
- Thoroughly wash the courgette and grate it using the large holes of a box grater. Transfer it to a bowl, toss with a pinch of salt, and set aside for a few minutes to let it release its juices.
- Transfer the courgette to a cheesecloth or a clean kitchen towel and thoroughly squeeze out the excess water.
- Add the eggs, all-purpose flour, potato starch, and a pinch of salt to the squeezed courgette. Mix everything thoroughly until well combined.
- Heat a small amount of oil in a frying pan. Spoon out portions of the batter and fry over medium heat on both sides until the pancakes are golden brown. If needed, flip them 2-3 times to ensure they are perfectly cooked through.
- Serve immediately after frying with your favorite toppings, such as a dollop of sour cream or a sprinkle of sugar for a sweet version.
tips
- Calories: 50,5 kcal
- Protein: 1,7 g
- Fats: 2,5 g
- Carbohydrates: 5,2 g
- Fiber: 0,4 g
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